2 C. dried Chinese egg noodles or fine egg noodles (4 ounces)

1/4 tsp. ground ginger

1/3 C. bottled stir-fry sauce

1 C. fresh sugar snap peas or pea pods, tips and stems removed and cut up

1 C. sliced fresh shiitake mushrooms

1 small red sweet pepper, cut into bite-size strips

2 tsp. peanut oil or cooking oil

5 ounces cooked chicken breast, cut into strips (about 1 C.)

2 T. 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, 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.