Hot Chinese Chicken Salad Recipe The "hot" in this recipe stands for temperature and level of spice. If the amount of crushed red pepper is too much for you, simply lower the quantity to satisfy your taste buds. Ingredients: 8 ounces fresh or steamed Chinese egg noodles 1/4 cup fat-free reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon rice wine or dry sherry 1 teaspoon sugar 1/2 teaspoon red pepper flakes 1 tablespoon vegetable oil, divided 1 clove garlic, minced 1-1/2 cups fresh pea pods, diagonally sliced 1 cup thinly sliced green or red bell pepper 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 cup thinly sliced red or green cabbage 2 green onions, thinly sliced Directions: 1. Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside. 2. Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Remove from skillet; set aside. 3. Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving. Source: " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. Read also: Chinese Cooking: Sauces & and Spices  Peking Duck Recipe  Cashew Chicken Recipe Chinese King Crab with Mushrooms and Snow Peas