• Mix sherry, soy, teriyaki sauce, sugar, 2 teaspoons sesame oil and ginger in small bowl; reserve sauce.

  • Cook noodles according to package directions. Drain; toss with remaining sesame oil.

  • Heat vegetable oil in large nonstick skillet over high heat. Add garlic and white part of scallions; stir-fry 30 seconds, until fragrant. Add chicken to skillet; stir-fry 2 to 3 minutes or until partially cooked.

  • Add vegetables and reserved sauce to skillet; stir-fry 3 to 4 minutes or until heated through.

  • Stir cornstarch and water in small bowl until smooth; stir into skillet. Cook until mixture has thickened, about 1 minute.

  • To serve, place noodles on serving platter. Top with chicken, vegetables and remaining scallions. Serve immediately.

Nutrition Facts

479 calories; 12 g total fat; 1 g saturated fat; 50 mg cholesterol; 1524 mg sodium. 70 g carbohydrates; 4 g fiber; 27 g protein;