Yield: 4 portions
Season chicken with pepper and salt.
In a large nonstick skillet over medium-high heat, heat oil until hot. Add chicken; cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a plate; keep warm.
To skillet add chicken broth; increase heat to high; bring broth to a boil. Add egg noodles; return to a boil; cook until noodles are nearly firm-tender, about 5 minutes. Stir in peas, radishes and reserved chicken; cook until noodles are firm-tender and most of the liquid has been absorbed, about 3 minutes longer.
Please note that some ingredients and brands may not be available in every store.