Asian Noodle Stir Fry

• 1 tablespoon sweet-hot mustard
• 1/4 cup tamari (dark soy sauce)
• 1/2 cup vegetable stock or 1/2 cup chicken stock
• 2 teaspoons sesame oil
• 2 boneless skinless chicken breasts, sliced very thinly
• 1/2 teaspoon red pepper flakes
• 16 ounces linguine
• 2 tablespoons vegetable oil
• 1 carrot, cut into matchsticks
• 2 small zucchini or 1 large zucchini, cut into large matchsticks
• 1 bell pepper, sliced thinly
• 1 large onion, sliced thinly into moons
• 1/2 cup snow peas
• 1 tablespoon fresh ginger, peeled and grated

1. Start water boiling for pasta.
2. Combine mustard, tamari, chicken stock, and sesame oil and set aside.
3. Heat a large non stick skillet over medium to medium high heat.
4. Add 2 tablespoons veggie oil.
5. Add crushed red pepper flakes to the oil, then the sliced chicken.
6. Season with salt and pepper.
7. Cook chicken 2 minutes then turn.
8. Add pasta to water when it starts to boil.
9. Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins).
10. When pasta is al dente drain and add to chicken-veggie mixture.
11. Pour sauce over top of noodles and stir.
12. Let cook for 1-2 mins or until sauce is absorbed.
13. (I often make this with just 8 oz of noodles to"lighten" it up a bit- Still fabulous!).

sweethot mustard, tamari, vegetable stock, sesame oil, chicken breasts, red pepper, linguine, vegetable oil, carrot, zucchini, bell pepper, onion, snow peas, fresh ginger

Taken from www.food.com/recipe/asian-noodle-stir-fry-95243 (may not work)