2 tablespoons vegetable oil
1 small red bell pepper, cut into 1/4-inch thick strips
2 large carrots, sliced 1/8-inch thick (1 cup)
1 cup sugar snap peas
2 green onions, thinly sliced
3 tablespoons soy sauce, divided
3 cloves garlic, minced
1 teaspoon ground ginger
1 can (15 ounces) peeled straw mushrooms, drained
1 tablespoon cornstarch
1 cup chicken or vegetable broth, divided
1 teaspoon sesame oil
1 package (9 ounces) Chinese-style noodles
1/2 cup Fisher® Culinary Touch® Sweet Asian Blend

Bring large stockpot of water to boil over medium-high heat. Add green beans and 1 teaspoon salt. Cook 3 to 4 minutes until beans are bright green and crisp-tender. Drain; transfer beans immediately to large bowl of ice water to stop cooking.

In wok or large skillet, heat oil over medium-high heat 1 to 2 minutes until hot. Add bell pepper, carrots, snap peas and green onions; stir-fry 3 to 5 minutes until vegetables are crisp-tender. Add 1 tablespoon soy sauce, garlic and ginger; stir-fry 2 to 3 minutes. Add mushrooms and 1 tablespoon soy sauce.

Combine cornstarch, remaining 1 tablespoon soy sauce and 1 tablespoon chicken broth; set aside. Add remaining broth to wok; cook 2 to 3 minutes until mixture begins to bubble. Add cornstarch mixture and sesame oil to wok. Cook additional 2 to 4 minutes until thickened. Meanwhile, cook noodles according to package directions.

Drain noodles; transfer to wok. Toss to coat; transfer to large serving bowl or platter. Sprinkle with Sweet Asian Blend; serve immediately.

Yield: 4 servings

Nutrition information per serving: 390 Calories, 13 g Total Fat, 2 g Saturated Fat, 0 g Trans Fat, 10 mg Cholesterol, 1070 mg Sodium, 57 g Carbohydrate, 7 g Fiber, 7 g Sugars, 14 g Protein