Step 1

Cook noodles according to package directions. Drain under cold water, then drain again. Transfer to a medium bowl. Toss noodles with 1 tsp sesame oil.

Step 2

Toss chicken with 1½ tbsp soy sauce, 2 tsp vinegar, and cornstarch.

Step 3

In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.

Step 4

Heat remaining 1 tsp canola oil over medium-high in same skillet. Add mushrooms and bell pepper and cook, stirring often, for 3 minutes. Add coleslaw mix, snow peas, ginger, and garlic. Cook, stirring often, until vegetables are crisp-tender, about 3 minutes. Stir in noodles, ½ cup water, scallions, and remaining 3 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp vinegar and, using tongs, toss until hot and coated. Add chicken and toss until hot.

Step 5

Serving size: 1 1/2 cups