1 pkg. (3.5 oz.) Japanese style quick cooking noodles and soup mix.
1 lb. boneless chicken breasts, skinned and cut into 1/2 in strips.
1 pkg. (1 lb.) frozen broccoli, carrot, combination vegetables, thawed
1 can (jar) baby corn, drained
1/2 c. prepared Chinese stir fry sauce
1 1/2 tsp. chili oil, opt.

In 1 quart glass measure. Combine noodles and 3 cups hot water. Cook. Covered on high 3 minutes. Drain, set aside.

In large casserole, combine chicken with 2 tablespoons salad oil. Cook. Covered, on high 3 minutes. (Until chicken is no longer pink). Add vegetables, stir fry sauce, noodles and seasoning packet from noodles. Mix well. Cook, covered, on high 6 minutes. Stirring and rotating dish once. (Toss with chili oil, if used). Makes about 4 servings.