Kung Pao Noodles And Chicken

• 2 cups fine egg noodles
• 1 tablespoon oil
• 1 1/4 lbs boneless skinless chicken breasts, cut in 1-inch pieces
• 1 (3/4 ounce) envelope Asian seasoning, mix (for kung pao chicken)
• 3/4 cup water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 6 medium green onions, cut in 1-inch pieces
• 1/2 cup dry roasted peanuts
• crushed red pepper flakes

1. Cook and drain noodles as directed on package; keep warm.
2. Heat oil in 12" nonstick skillet over medium-high heat.
3. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
4. Stir in dry seasoning mix, water, sugar and soy sauce.
5. Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
6. Stir in noodles; toss to coat.
7. Before serving, sprinkle with green onions, peanuts and crushed red pepper.
8. Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.

egg noodles, oil, chicken breasts, asian seasoning, water, sugar, soy sauce, green onions, peanuts, red pepper

Taken from www.food.com/recipe/kung-pao-noodles-and-chicken-186820 (may not work)