Difficulty: Medium - experience needed
1 Tbsp vegetable oil
2 chicken breasts, deboned, without skin (approx 1 lb total)
1/3 cup rice vinegar
1/3 cup green onions, into fine wedges
2 Tbsp liquid honey
1 Tbsp soy sauce
1 Tbsp fresh ginger, grated
2 tsp hot pepper paste (OR: 1 tsp tabasco sauce)
350g (12 oz) chinese style noodles or japanese udon noodles
3 Tbsp sesame oil
2 bell peppers (red, orange or yellow), thinly sliced
fresh coriander for decoration (optional)
1. In a skillet, heat the vegetable oil on medium-high heat. Add the chicken breasts and cook for approx 5 to 7 minutes (flip at mid-cooking), or until no longer pink inside. Remove chicken from skillet and set aside, allowing to cool down before cutting into slices.
2. In a bowl, mix the rice vinegar, green onions, honey, soy sauce, ginger and pepper paste. Add the sliced chicken and mix until chicken is coated. Set aside.
3. Meanwhile, in saucepan, bring enough water for the noodles to a boil. Cook noodles as directed on packaging, or until al dente. Drain noodles of the water and place them back into the saucepan. Mix the sesame oil in with the noodles until well coated.
4. Add chicken to the noodles and mix well.
5. If desired, you may garnish each portion with some fresh coriander.