"Noodles with chicken, mushrooms and snow peas"

There are very few savory dishes that are made in this class becasue decorating is more common with desserts. The reason for making this stir-fry was to work on presentation and garnishing. The peas were used to add color to this dish and the different components on the plate were supposed to be arranged in an attractive manner. I found it interesting to see how simply changing where things are placed on a dish can make the dish look so much more appetizing. I am a very big fan of asian cuisine and I thought the stir-fry looked delicious and tasted great.