Instructions: Cook noodles in boiling water 4-5 minutes or until tender. Drain and set aside. Combine chicken broth, soy sauce, rice wine, sugar and crushed red pepper in a small bowl and set aside.

Heat 1-teaspoon oil in large nonstick skillet over high heat. Add garlic, pea pods and bell pepper and cook 1-2 minutes or until vegetables are crisp-tender. Remove from pan and set aside.

Heat remaining oil in skillet over high heat. Add chicken and cook 3-4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce and toss to coat evenly. Cook and stir 1-2 minutes or until heated through. Sprinkle with green onions and serve.

Makes 6-8 Servings

Serving Size: 8 ounces

Cuisine: "Chinese"

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