Quick Asian Noodles with Chicken Sausage

Prepare rice noodles according to package directions; drain. Rinse with hot water and drain again. If desired, snip into shorter lengths.

Meanwhile, drain pineapple, reserving 3/4 cup of the juice. Stir in cornstarch, ginger and crushed red pepper. Cut each sausage into eight slices.

Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add sausage and pea pods; cook 4 to 5 minutes or until sausage is lightly browned and pea pods are crisp-tender, stirring occasionally.

Add pineapple juice mixture. Cook and stir over medium until thick and bubbly. Cook and stir 2 minutes more. Stir in 1 cup of the pineapple (save the remaining pineapple for another use). Stir in noodles.