If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/3 cup sugar snap peas, cut into thin strips across
1/3 cup thinly sliced (like wood matches) carrot strips
1/2 pound 2-1/25 shrimp, raw, peeled & deveined
1 cooked chicken breast, thinly sliced
2 cups thinly shredded green cabbage
1/4 -1/3 cup soy
1 cup chicken broth
Directions
Heat oil in a wok on medium high and add onions – cook about 2 minutes
While they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
Add garlic to onion and cook another minute or until fragrant
Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
Add sliced chicken and stir well to mix
Add cabbage and stir until beginning to wilt – a couple minutes
Add soy and stir thru to mix, then add broth – mix thru really well
Drain noodles well, then add and mix all to combine
Turn down to medium and let continue for about 5 minutes to let all the flavors come together
