Ginger Chicken Noodle Bowl! |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ |
| Recipe: |
2 cups dried Chinese egg noodles or fine egg noodles (4 ounces.)
1/4 teaspoon ground ginger.
1/3 cup bottled stir-fry sauce.
1 cup fresh sugar snap peas or pea pods, tips and stems removed and cut up.
1/2 cup of chopped onion.
1 cup sliced fresh shiitake mushrooms.
1 small red sweet pepper, cut into bite-size strips.
2 teaspoons peanut oil or cooking oil.
5 ounces cooked chicken breast, cut into strips (about 1 cup.)
2 tablespoons broken cashews.
Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
In a large skillet cook and stir peas, onions mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender.
Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.
Makes 3 servings.
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