Thai Noodles

• 1/2 pound dried rice noodles (We used 2 mins noodles because that what we had)  
  1 pound skinless, boneless chicken breast halves  or stirfry beef
  1 green bell pepper, sliced      1 T soy sauce
  1 red bell pepper, sliced
  1 cucumber, coarsely chopped
  3 carrots, grated
  6 mushrooms, slivered
  1 onion, diced
  2 cloves garlic, minced
  1 tablespoon minced fresh ginger root
  1 1/2 tablespoons red chile sauce (optional)
  3/4 cup peanut sauce
  2 tablespoons oyster sauce
  1 tablespoon sesame oil
  1 tablespoon sesame seeds

Peanut Sauce: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.
We didn't have oyster sauce so I used fish sauce

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.