Chicken & Noodle Stirfry

• 200g rice stick noodles
• 2 teaspoons canola oil
• 400g skinless chicken breast fillets, cut into strips Whole Foods 1 lb For $3.99 thru 02/09
• 2 bunches baby bok choy, washed, sliced lengthways Safeway 1 lb For $1.28 thru 02/09
• 1 red capsicum, sliced
• 200g snow peas, blanched, sliced
• 1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing
• 1 teaspoon reduced salt soy sauce
• 1/2 cup coriander leaves
• 1 tablespoon chopped unsalted peanuts, lightly toasted Rite Aid Buy 1 Get 1 Free thru 02/06

1. Pour boiling water over noodles, and allow to soften, drain, then rinse.
2. Heat oil in a wok over medium heat, add chicken and cook until golden, remove from the wok.
3. Add vegetables to the wok and cook for 1-2 minutes until slightly softened.
4. Return chicken to the wok with the dressing and soy sauce, cook a further 1-2 minutes.
5. Gently toss noodles through the chicken and divide among serving plates.
6. Sprinkle with coriander leaves and nuts.

rice stick noodles, canola oil, chicken breast, bunches baby bok choy, red, snow peas, coriander dressing, salt, coriander leaves, unsalted peanuts

Taken from www.kraftrecipes.com/recipes/chicken-noodle-stirfry-104102.aspx (may not work)