1 1/2 tsps canola oil
16 oz stir fry vegetable blend
1 lb cooked chicken, cut in strips
4 cups No Yolks® Broad Noodles
1/2 cup sesame ginger salad dressing
1/8 tsp salt
1/8 tsp ground black pepper

Cooking Directions:

1.  Heat canola oil in large nonstick skillet over medium-high heat. Heat over medium-high heat. Add frozen vegetables and cook, stirring frequently, for 8 to 10 minutes or until hot.

2.  Remove vegetables to a large salad bowl and let cool.

3.  Stir in chicken, noodles and 1/2 cup vinaigrette dressing. Season with salt and pepper. Stir gently but well.