A spicy Thai noodle dish with chicken and vegetables.

Ingredients

  • ½ pound dried rice noodles
  • 1 pound skinless, boneless chicken breast halves
  • 1 dash soy sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cucumber, coarsely chopped
  • 1 carrot, grated
  • 10 mushrooms, halved
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 ½ tablespoons red chile sauce
  • ¾ cup peanut sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Directions

Step 1
Cook rice noodles according to package directions.

Step 2
Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

Step 3
In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.

Step 4
Toss cooked rice noodles with saute. Garnish with sesame seeds.