INGREDIENTS
1
tablespoon vegetable oil
2
cups sliced shiitake mushrooms or button mushrooms
2
cups fresh snow peas, sliced diagonally in half
2
packages (1.6 ounces each) garlic and vegetable instant rice noodle soup mix
2
cups boiling water
2
packages (about 6 ounces each) refrigerated fully cooked chicken breast strips, cut into pieces
1/4
teaspoon red pepper flakes
2
tablespoons fresh lime juice
1
tablespoon soy sauce
2
tablespoons chopped cilantro or sliced green onion
PREPARATION:
- Heat oil in large skillet over medium-high heat. Add mushrooms and snow peas; cook 2 to 3 minutes or until peas are crisp-tender. Remove from skillet; set aside.
- Break up noodles in soup mix. Add noodles, 1 seasoning packet, water, chicken and red pepper flakes to skillet; mix well. Cook over medium-high heat 5 to 7 minutes or until liquid thickens. Stir in reserved vegetables, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.
This recipe appears in:
Asian
