Asian-Style Chicken and Pasta

By nancyjcanzi

Ingredients

• 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 snow pea pods or fresh sugar snap peas, tips and stems removed, and cut up
• 1 medium 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 coarsely chopped cashews or peanuts or toasted sliced almonds

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

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 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.