Noodle Stir Fry

1 lb of chicken, cut into 1 inch cubes
1 pkg. frozen stir fry vegetables
1/2 pkg. A Taste of Thai Rice Noodles (straight cut)
1 bottle Stir-Fry Sauce (House of Tsang Classic Sauce)
2 T. olive oil

Step 1: Cover noodles with Very Hot tap water. Stir to separate and let soak for 25 - 30 minutes.

Step 2: About 10 minutes before you want to eat, in a large skillet or wok, cook chicken in
 1 - 2 Tbl. of olive oil over medium high heat. Add frozen vegetables, and cook 3 - 4 minutes. Drain noodles and add to skillet. Cover with 1/2 bottle of sauce. Cook until vegetables and noodles are warm. 3 - 4 minutes.***You can add fresh vegetables to this if you would like: red and green peppers, broccoli etc.

Label: Noodle Stir Fry. Thaw. Cover noodles with Very Hot tap water.  Stir and separate and let soak for 25-30 min. Cook chicken in 1-2 TBS olive oil over medium high heat. Add vegetables and cook 3-4 minutes. Drain noodles and add to skillet.  Cover with sauce.  Cook until vegetables are warm. 3/31/16