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Ingredients

For 4 Servings

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1/2 lb dried rice noodles
1 lb 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 tbsp minced fresh ginger root
1 1/2 tbsp red chile sauce
3/4 cup peanut sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sesame seeds

Directions

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1 Cook rice noodles according to package directions.
2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
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.
4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

Directions

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1. Cook rice noodles according to package directions.

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

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.

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

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