Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       chinese-style rice noodles -- (5 ounces)
                        nonstick cooking spray
   1      pound         boneless skinless chicken breasts -- cut 2x1/2-inch
   3      cups          snow peas
   2      cups          small broccoli fiorets
   2      cups          matchstick-size carrot strips
   2      cups          sliced mushrooms
     1/4  cup           water
   2      tablespoons   water
   1      teaspoon      cornstarch
   3      tablespoons   reduced-sodium soy sauce
   3      teaspoons     rice wine vinegar -- up to 4
   1      tablespoon    sesame oil
   1      tablespoon    szechuan hot and spicy sauce
     1/2  teaspoon      five-spice powder
   3      cups          coarsely chopped napa cabbage

Preparation:

1. Cook noodles according to package directions; cool to room temperature. 2. Spray wok or large nonstick skillet with cooking spray; heat over medium high heat until hot. Add chicken; stir-fry 5 to 7 minutes or until browned and no longer pink in center. Remove chicken from wok. 3. Add snow peas, broccoli, carrots, mushrooms and 2 tablespoons water to wok; cook, covered, 2 minutes. Uncover; stir-fry about 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok. 4. Combine remaining 1/4 cup water and cornstarch in small bowl; stir in soy sauce, vinegar, oil, hot and spicy sauce and five-spice powder. Add to wok; heat to a boil. Cook 1 minute, stirring constantly. Return chicken and vegetables to wok; toss to coat with cornstarch mixture. 5. Divide cabbage among 6 serving plates; arrange noodles over cabbage. Top with warm chicken mixture. Serve immediately. Makes 6 servings