Chicken Stir Fry over Noodle Pancake

1. 1

   Preheat oven to 200 Discard 1 flavor packet from soups.

2. 2

   Beat eggs with remaining packet; reserve Bring pot of water to boil; add noodles, cook 3 minutes; drain, rinse with cold water, drain well.

3. 3

   Combine noodles with scallion& egg mixture Coat 12 inch nonstick skillet with cooking spray; heat over med-hi heat; add noodle mixture, spreading& flattening to cover skillet bottom; cook until lightly browned, 6-8 minutes; place lage plate over skillet; invert skillet& plate together so pancake flips onto plate browned side up; transfer pancake back to skillet; browned side up; cook until lightly browned on bottom 6-8 minutes; transfer to plate; keep warm in oven.

4. 4

   In same skillet heat oil; add 1 tbs ginger, cook until lightly browned; add chicken, cook 5-7 minutes; with slotted spoon transfer to bowl; cook remaining ginger 1 minute; add vegetables, cook stirring 2 minutes; stir in soy sauce; cover cook 5 minutes.

5. 5

   Return chicken to skillet; cook until heated thru Serve over noodle pancake.

* Per serving · 4 servings · Values may vary.