Instructions: Cut chicken into strips across the grain.

Whisk together sauce ingredients. Set aside. In large pot of boiling water, cook noodles for 5 minutes. Add broccoli and carrots; cook for 3 to 3 minutes or until noodles are tender but firm. Drain and set aside. In large nonstick skillet or wok, heat oil over high heat; stir-fry ginger and garlic for 30 seconds. Add chicken; stir-fry for 3 to 5 minutes or until no longer pink inside. Stir sauce; add to skillet and bring to boil.

Remove from heat; toss with noodles and vegetables. Sprinkle with coriander. Serve in large bowls.

Makes 4 servings.

fast - stir fry

if we can use that reduced oil peanut butter - and take only 1/3 of the sesame oil, we loser the fat to around 13g. I let this sit for about 5 minutes before serving - put it in a heated casserole with lid. Sitting enhances the aromatics.

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