“I just found this on the internet and wanted to post it here. I have not tried it yet but will soon.”
READY IN:
25mins
SERVES:
6
YIELD:
6 serv
UNITS:
US

Ingredients Nutrition

Directions

  1. Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.
  2. Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.
  3. Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.
  4. Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened. 6 servings.

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