Thai Chicken And Cabbage Noodles

• 14 ounces rice noodles wide stick
• 2 pounds boneless, skinless chicken breasts cut in 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups savoy cabbage thinly sliced
• 1 cup red onion sliced
• 2 cups sliced mushrooms
• 1 1/2 cups red bell pepper sliced
• 1/4 cup spring onions sliced
• 1/4 cup chopped fresh cilantro roughly
• 1/4 cup thai basil roughly chopped
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons rice vinegar
• 1 teaspoon fish sauce
• 2 limes

1. Prepare noodles according to package directions. Drain and set aside.
2. Heat wok or large skillet over high heat. Add salt and pepper to chicken. Drizzle wok with olive oil. Add chicken and cook until no longer pink. Add mushrooms, onions, cabbage and red bell peppers. Cook over high heat until cabbage is cooked tender crisp and mushrooms are tender.
3. Add noodles to wok and remove from heat. Add sweet Thai chili sauce, vinegar, fish sauce and lime juice. Add onions, basil and cilantro. Gently toss to combine.

rice noodles, chicken breasts, olive oil, salt, pepper, savoy cabbage, red onion, mushrooms, red bell pepper, spring onions, fresh cilantro, thai basil, sweet thai chili sauce, rice vinegar, fish sauce, limes

Taken from www.yummly.com/recipe/Thai-Chicken-and-Cabbage-Noodles-2099257 (may not work)