Hot Chinese Chicken Salad

Recipe Instructions Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside. Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside. Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving. This recipe yields 6 (1 1/3-cup) servings. Exchanges Per Serving: 1/2 Starch, 2 Meat, 1 Vegetable. Nutrition Facts: Calories 164; Calories from Fat 30%; Total Fat 6g; Saturated Fat 1g; Protein 17g; Carbohydrates 12g; Cholesterol 45mg; Sodium 353mg; Dietary Fiber 2g.