Spicy Asian Noodle Bowls

• 8 ounces thick rice noodles
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon sesame oil
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (8 ounces) whole baby corn, drained
• 1 cup frozen peas
• 1/8 teaspoon salt
• 1/8 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 cup Thai peanut sauce, divided

1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm.
3. Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.

rice noodles, chicken breasts, sesame oil, water chestnuts, baby corn, frozen peas, salt, basil, pepper, peanut sauce

Taken from www.tasteofhome.com/recipes/spicy-asian-noodle-bowls/ (may not work)