Gingered Chicken Noodles
2 tablespoons rice vinegar
2 teaspoons cornstarch
4 boneless, skinless chicken breasts
10 ounces angel hair pasta
2 tablespoons peanut oil
1 teaspoon ginger, minced
5 ounces snow peas
1 cup cashews
1/2 cup chicken broth
2 tablespoons soy sauce (low sodium)
1 tablespoon lemon juice
1 tablespoon toasted sesame oil (can sub reg sesame oil)
2 teaspoons brown sugar
1 yellow bell pepper cored and sliced
6 ounces sliced button mushrooms
 Place the rice vinegar and cornstarch in a bowl and mix well. Cut the chicken into small chunks, add to the bowl, stir well and set aside to marinate while you prepare the remaining ingredients.
 Cook the pasta in a large pot of boiling salted water until cooked through but still firm to the bite, careful not to overcook.
 To make the sauce: In a small bowl, combine the broth, soy sauce, lemon juice, sesame oil and brown sugar.
 Add the oil to a wok or large skillet (with lid) and heat over medium heat. Add the chicken and stir-fry for 4-5 minutes or until golden. Add the ginger, snow peas, mushrooms and yellow pepper and stir-fry for 1 minute. Add the noodles and sauce. Heat well. Serve in individual bowls and sprinkle with cashews.
3/4 cups seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon garlic, minced
1 tablespoon soy sauce (low sodium)
1 teaspoon toasted sesame oil (can sub reg sesame oil)
1/2 teaspoon black pepper
2 cucumbers peeled and sliced
2 tablespoons sesame seeds toasted
 Stir together vinegar, water, sugar, garlic, soy sauce, sesame oil, and pepper in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour.
 Meanwhile, toast the sesame seeds in a shallow skillet over medium heat for 2-3 minutes.
 Add sesame seeds, and toss; serve immediately.