spicy asian noodles with chicken

an ngon, nhanh. Ko can luoc thit ga trc. Thai thit ga ra, xao nhanh voi it muoi, roi cho them it rau (mushroom, zucchini, bell peppers j cung dc). Xong cho bu'n dc luoc san roi vao xao chung, do cac loai gia vi huong dan o ben duoi vao la xong.

http://helene-lacuisine.blogspot.com/2009/05/spicy-asian-noodles-with-chicken.html
It can be ready in less than 30 minutes.

6.75 ounce package thin rice sticks
1 tablespoon toasted sesame oil, divided
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sambal oelek (or to taste)
1/4 cup chopped dry-roasted peanuts

Cook noodles according to package directions, which is typically done by soaking them in very hot water until tender. Drain and rinse under cold water - drain well.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Stir in ginger and garlic - cook until fragrant, about 1 minute. Scoop mixture into a large bowl and stir in remaining teaspoon of oil, cooked chicken, scallions, cilantro, soy sauce, hoisin, vinegar and sambal oelek.

Slice noodles into smaller pieces to allow them to mix well with the ingredients. Add noodles to the large bowl and toss well to coat. Serve with a sprinkling of the chopped peanuts.

Makes about 4 servings.

Adapted from Cooking Light & Culinary in the Country