Ingredients
8
cups water
4
oz uncooked rice stick noodles (from 8-oz package)
2
tablespoons soy sauce
1
tablespoon sugar
1/2
teaspoon curry powder
1
teaspoon chili garlic sauce
1/2
cup water
2
tablespoons vegetable oil
1/2
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/4
teaspoon salt
1
red bell pepper, cut into thin strips (about 2 cups)
1/4
lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
6
green onions, greens and whites separated, thinly sliced on the bias
Preparation
In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.
