Kung Pao Noodles and Chicken

 

2

cups uncooked fine egg noodles (3 ounces)

1

tablespoon canola or vegetable oil

1 1/4

pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1

envelope (7/8 ounce) hot and spicy kung pao chicken Oriental seasoning mix

3/4

cup water

1

tablespoon sugar

1

tablespoon soy sauce

6

medium green onions, cut into 1-inch pieces

1/2

cup dry-roasted peanuts

Crushed red pepper, if desired

• 1 Cook and drain noodles as directed on package; keep warm.
• 2 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• 3 Stir seasoning mix (dry), water, sugar and soy sauce into chicken. Heat to boiling. Stir in onions. Boil 30 seconds to 1 minute, stirring constantly, until sauce is thickened. Stir in noodles; toss to coat.
• 4 Sprinkle with peanuts and red pepper.