Ingredients

• 1-1/4  to 1-1/2 pounds skinless, boneless chicken breast halves
• 10  ounces dried Chinese egg noodles, spaghetti, or angel hair pasta
• 1/4  cup oyster sauce
• 1/4  cup reduced-sodium soy sauce
• 2  tablespoons rice wine or sherry
• 1  tablespoon cooking oil
• 1  tablespoon toasted sesame oil
• 2  teaspoons finely chopped fresh ginger
• 1  medium red onion, halved lengthwise and thinly sliced (1 cup)
• 8  ounces fresh mushrooms, sliced
• 2  cups sugar snap pea pods, halved

Directions

1. Cut chicken into bite-size strips; set aside. Cook noodles according to package directions until tender; drain. Rinse with cold water; drain well. Set noodles aside. For sauce, in a small bowl stir together oyster sauce, soy sauce, and rice wine. Set aside.

2. Pour cooking oil and sesame oil into a wok or large nonstick skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger; cook and stir for 30 seconds. Add the onion; cook and stir for 2 minutes. Add mushrooms; cook and stir for 2 minutes. Add pea pods; cook and stir for 1 minute. Remove vegetables from wok.

3. Add half the chicken to wok; cook and stir for 3 to 4 minutes or until no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Add the cooked noodles, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture about 3 minutes or until heated through. Transfer to a serving platter. Serve immediately. Makes 6 servings.