1 cup matchstick-cut carrots8 oz. spaghetti noodles (I used Dreamfields)
1 cup sugar (snap) peas
1 large boneless, skinless chicken breast
3 tablespoons soy sauce, divided
3/4 cup chicken broth
2 tablespoons Yoshida's Gourmet Sauce
1/2 teaspoon crushed red pepper (original recipe called for 1/4 teaspoon, but we like it spicy!)
1 1/2 cup sliced mushrooms
2 teaspoons bottled fresh ground ginger
1 cup sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped
Bring a pot of water to a boil; add carrots and noodles. When the noodles are almost done, add the peas and cook another 3 minutes. Drain. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining soy sauce, chicken broth, Yoshida's sauce, and red pepper flakes. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. Serves 4.
