8 ounces dry linguine noodles, cooked
1 cup presliced fresh mushrooms
2 cups preshredded cabbage
1 pound frozen festive stirfry vegetable medley
1 10 ounce can lowfat, ready-to-serve chicken noodle soup
1 tablespoon light soy sauce
1 teaspoon ground ginger
Spray a large nonstick skillet with nonstick cooking spray and place over medium-high heat.
Saute mushrooms until golden brown and add the rest of the ingredients, except the linguine noodles. Turn heat to high and cook for 3 minutes or until vegetables are heated through.
Add cooked linguine noodles and stir all together. Optional serving idea: sprinkle steamed broccoli florets over the top.