|Dried rice noodles||1⁄2 Pound|
|Boneless skinless chicken breast halves||1 Pound|
|Soy sauce||1 Dash|
|Green bell pepper||1 , sliced|
|Red bell pepper||1 , sliced|
|Cucumber||1 , coarsely chopped|
|Carrot||1 , grated|
|Mushrooms||10 , halved|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger root||1 Tablespoon (fresh)|
|Red chile sauce||1 1⁄2 Tablespoon|
|Peanut sauce||3⁄4 Cup (12 tbs)|
|Oyster sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
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.