Hot Chinese Chicken Salad

• 8 ounces Chinese egg noodles, fresh or steamed
• 14 cup defatted reduced-sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 teaspoon sugar
• 12 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil, divided
• 1 clove garlic, minced
• 1 12 cups fresh pea pods, sliced diagonally
• 1 cup thinly sliced green peppers or 1 cup red bell pepper
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 cup thinly sliced red cabbage or 1 cup green cabbage
• 2 green onions, thinly sliced

1. Cook noodles according to package directions.
2. Drain and set aside.
3. Combine chicken broth, soy sauce, rice wine, sugar and crushed red pepper in a small bowl and set aside.
4. Heat 1 teaspoon oil in large nonstick skillet over high heat.
5. Add garlic, pea pods and bell pepper and cook 1-2 minutes or until vegetables are tender.
6. Remove from pan.
7. Heat remaining 2 teaspoons oil in skillet over high heat.
8. Add chicken and cook 3-4 minutes or until chicken is no longer pink.
9. Add cabbage, cooked vegetables and noodles.
10. Stir in sauce and toss to coat.
11. Cook and stir 1-2 minutes or until heated through.
12. Sprinkle with green onions and serve.

egg noodles, chicken broth, soy sauce, rice wine vinegar, rice wine, sugar, red pepper, vegetable oil, clove garlic, fresh pea pods, green peppers, chicken breast, red cabbage, green onions

Taken from www.food.com/recipe/hot-chinese-chicken-salad-90881 (may not work)