Daphne, I made this for dinner last night, too, and it was indeed very, very good.
I halved the recipe and it was perfect for us since DH usually eats a "2 serving" portion.
Because I had an open packet in the pantry, I used Japanese udon noodles instead of the Chinese egg noodles called for, subbed sugar snap peas for the snow peas (had them on hand), and added 1/4 teaspoon of ground black pepper to the seasoning sauce. YUM!!!
A change was made in the "shape" of the veggies. I have an odd quirk about the vegetables being cut to a similar shape of the pasta (or noodles, as the case may be) so I sliced the onion vertically and cut the peppers and chicken into strips. I think that it just looks better...
Thanks for posting this, Jean, as it's going into the "keep" file (I hope to get the recipe up on my blog in a few days, too).