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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

Description

Using Bottled Stir-fry Sauce Helps Get This Chicken And Vegetable Dinner To The Table Fast.

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