Chicken Lo Mein

2 pkg. chicken flavor Ramen noodles soup mix
3 cups boiling water
2 Tbsp. cornstarch
2 cups chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups fresh snow peas
2 cups sliced mushrooms
2 Tbsp. safflower or peanut oil
1 lb. boneless, skinless chicken breasts, sliced
1 Tbsp. soy sauce

Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside.

Combine cornstarch and chicken broth and set aside.

Prepare all the vegetables and the chicken.

Heat 1 tablespoon oil in wok or large, heavy skillet.

Stir-fry peppers, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.

Add remaining 1 tablespoon oil to wok and heat.

Stir-fry chicken slices until cooked, about 3-5 minutes.

Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce.

Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened.

6 servings