Chicken Veggie Stir Fry with Noodles

1 14-16oz. pkg frozen veggies. -- approx. 3 cups. (I usedC & W's Tuscan blend which has Zuchinni, Green Beans, Red Peppers, Spinach, Soybeans, Artichoke Hearts and, unfortunately..salt!)

1t. Olive Oil (opt.)

2 c. cooked white meat chicken, chopped

1 8 oz. pkg. Tofu Shirataki (Available at Whole Foods in the Tofu Section, this awesome products looks like cooked ramen noodles. But, made from tofu and yam flour, is WAY healthier.

1. Stir fry veggies in a non-stick skillet sprayed with Pam, or in olive oil if preferred. Approx. 4 minutes.

2. Drain & rinse the Tofu Shirataki.

3. Mix in the cooked chicken and Tofu Shirataki noodles. Heat approx. another 4 minutes, until everything is heated through.

4. Top each serving with Peanut Sauce to the individual's taste. Recipe suggests 1 T. per serving.

This makes two generous 2 cup servings, suitable for a satisfying main dish.

If you are more interested in a vegetable dish,
reduce or eliminate the chicken, and double the quantity of vegetables.

Number of Servings: 2

Recipe submitted by SparkPeople user JANELOVESJESUS.