Soy Chicken and Thai Noodles
Serves 4

8-oz. package Rice Noodles
1 lb. boneless, skinless Chicken Breasts
2 or 3 Tbs. Soy Sauce
2 Tbs. Sesame Oil
2 cloves Garlic, minced
1 Tbs. fresh Ginger, grated or minced
1 medium Onion, chopped
10 fresh Mushrooms, halved
1 Cucumber, sliced lengthwise into 3-inch strips
1 green Bell Pepper, sliced
1 Red bell Pepper, sliced
1 Carrot, grated
3/4 cup Peanut Sauce
2 Tbs. Oyster Sauce
1 or 2 Tbs. Hot Chili Sauce
1/4 cup Sesame Seeds or 1/2 cup chopped Peanuts

Cook rice noodles as directed on the manufacturer's packaging. Drain and reserve.

While the noodles are cooking, slice the chicken breasts into thin strips. Marinate in soy sauce for about 5 minutes.

In a large sauté pan or wok, warm sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions, and sauté, stirring frequently, until the onions are tender.

Add mushroom halves and cucumber strips and continue to cook until mushrooms are tender.

Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Toss while heating the final ingredients through.

Toss cooked rice noodles with sautéed chicken and
vegetables. Garnish with chopped peanuts or sesame seeds. Serve immediately.