Direction:

Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside. Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender. Remove from skillet and set aside. Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes. Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened.