Kung Pao Noodles and Chicken

cups uncooked fine egg noodles (3 ounces)

tablespoon canola or vegetable oil

1 1/4

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

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

3/4

cup water

tablespoon sugar

tablespoon soy sauce

medium green onions, cut into 1-inch pieces

1/2

cup dry-roasted peanuts

Crushed red pepper, if desired

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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.

"To help ward off the complications of heart disease, I substitute 'lite' soy sauce in this recipe because it has less sodium than traditional soy sauce." —KATE D.
It's a lot easier to keep track of portion sizes at home than in restaurants. On busy nights when there's little time for dinner, make quick recipes like this one and steamed broccoli or pea pods.