Asian Noodles with Vegetables (and Chicken)

This recipe comes from one of my best cookbook buys ever, One Dish. This was easy to make and I really liked it...the girls though, not so much :-). This would be great as a vegetarian dish too, just leave the chicken out!

- 1 T. vegetable oil (I used 1/2 sesame and 1/2 canola)
- 2 c. sliced shiitake or button mushrooms
- 2 c. fresh snow peas, sliced diagonally in half
- 2 packages (1.6 oz each) garlic and vegetable instant rice noodle soup mix (see note at end)
- 2 packages (6 oz each) refrigerated fully cooked chicken breast strips, cut into 1/2-in pieces (I just cooked up one chicken breast with salt and pepper)
- 2 c. boiling water
- 1/4 t. red pepper flakes
- 2 T. lime juice
- 1 T. soy sauce
- 2 T. chopped fresh cilantro

- Heat oil in large skillet over med-high heat. Add mushrooms and snow peas; cook, stirring occasionally, 2-3 minutes or until peas are crisp-tender. Remove from skillet; set aside.
- Add noodles, 1 seasoning packet, chicken, water and red pepper flakes to skillet; mix well. Cook over med-high heat 5-7 min. or until liquid thickens.
- Stir in reserved mushrooms and snow peas, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.

I had a hard time finding the soup mix and eventually found these at Kroger. They were perfect and pretty cheap too. I used one spice packet, as the recipe said, both the dehydrated veggie packets, and neither of the oil packets.