8 ounces fresh or steamed Chinese egg noodles
1/4 cup reduced sodium chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1 1/2 cups fresh pea pods, sliced diagonally
1 cup thinly sliced green or red bell pepper
1 pound boneless, skinless chicken breasts cut into bite-sized pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced

Cook noodles in boiling water 4-5 minutes or until tender. Drain and set aside. Combine chicken broth, soy sauce, rice wine, sugar and crushed red pepper in a small bowl and set aside.

Heat 1-teaspoon oil in large nonstick skillet over high heat. Add garlic, pea pods and bell pepper and cook 1-2 minutes or until vegetables are crisp-tender. Remove from pan and set aside.

Heat remaining 2 teaspoons oil in skillet over high heat. Add chicken and cook 3-4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce and toss to coat evenly. Cook and stir 1-2 minutes or until heated through. Sprinkle with green onions and serve.

Makes 6-8 Servings
Serving Size: 8 ounces