Kung Poa Noodles and Chicken

2 c. uncooked fine egg noodles

1 T. vegetable oil

1¼ lb. boneless, skinless, chicken breast, cut into 1-inch pieces

1 envelope hot and spicy kung poa Oriental seasoning mix

¾ c. water

1 T. sugar

1 T. soy sauce

6 green onions, cut into 1-inch pieces

½ c. dry-roasted peanuts

Crushed red pepper flakes, if desired

Directions:

Cook and drain noodles as directed on package.

Keep warm.

Heat oil in 12-inch nonstick skillet over medium high heat.

Cook chicken in oil 4-5 minutes, stirring occasionally, until no longer pink.

Stir in dry seasoning mix, water, sugar and soy sauce.

Heat to boiling.

Stir in onions.

Boil 30 seconds to one minute, stirring constantly, until sauce is thickened.

Stir in noodles.

Toss to coat.

Sprinkle with peanuts and red pepper.

Yield: 4 servings