Mushrooms and Chicken Lo Mein

1 lb. boneless, skinless chicken breasts
1/2 small head bok choy
   or 1/2 lb. swiss chard
1/4 lb. snow pea pods
   or 1 pkg. (7oz.) frozen snow pea pods, thawed
1/2 C. vegetable oil
4 pkg. (3oz. each) chicken-flavored Ramen noodles
boiling water
2 T. cornstarch
2 C. water or chicken broth
1/2 C. sliced water chestnuts
1 T. soy sauce
1 can (15oz.) straw mushrooms, drained
   or 2 cans (4-1/2oz each) whole mushrooms, drained

1. Cut chicken into thin slices.  Cut white part of bok choy or chard stalks into diagonal slices; cut green tops into 1-inch lengths; keep them in separate bowls.  Remove any strings from fresh snow pea pods.
2. Heat large deep skillet, dutch oven or wok over high heat.  Add oil; heat 30 seconds.  Add uncooked blocks of instant noodles; fry until browned on broad sides; remove to large bowl with slotted spoon, leaving oil in pan.  Sprinkle 2 seasoning packets from noodles over browned boodles; add boiling water to barely cover.  Let stand while preparing sauce, tossing occasionally.
3. Combine cornstarch, water and remaining 2 seasoning packets in a bowl.  If using chicken broth, omit the seasoning packets.  Reheat pan; add white part of bok choy or chard and pea pods; stir-fry until just wilted.  Remove with slotted spoon to medium bowl.  Add chicken to pan; stir-fry until browned.  Add water chestnuts and green leaves; stir-fry 15 seconds.
4. Restir cornstarch mixture; pour into pan; bring to boiling.  Return vegetables to pan; add soy sauce and mushrooms.  Drain noodles; add to sauce.  Toss and serve in a warm dish.