Szechwan Chicken-Pasta Salad

• 1 lb skinless chicken breast half
• 2 cups fresh pea pods
• 14 cup soy sauce
• 2 tablespoons rice vinegar or 2 tablespoons white vinegar
• 1 teaspoon chili oil
• 14-12 teaspoon crushed red pepper flakes
• 8 ounces Chinese egg noodles, steamed (or fresh)
• 1 tablespoon cooking oil
• 2 garlic cloves, minced
• 1 large red bell peppers or 1 large green pepper, cut into thin strips
• 2 green onions, sliced (1/4 cup)
• 14 cup peanuts, coarsely chopped

1. Cut chicken into 3/4-inch pieces.
2. Coarsely chop the pea pods.
3. For sauce, in a small bowl, stir together the soy sauce, rice vinegar or white vinegar, chili oil, and crushed red pepper flakes.
4. Set aside.
5. In a large saucepan cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender.
6. Drain.
7. Set aside.
8. Pour cooking oil into a wok or large skillet.
9. (add more oil if necessary during cooking.
10. )Stir-fry the garlic in hot oil for 15 seconds.
11. Add the pea-pods, red or green pepper, and green onions; stir-fry for 1 to 2 minutes or until crisp-tender.
12. Remove the vegetables from the wok.
13. Add half of the chicken to the hot wok.
14. Stir-fry for 2 to 3 minutes or until no pink remains.
15. Remove the chicken from the wok.
16. Repeat with remaining chicken.
17. Return all chicken to the wok.
18. Add the sauce to the wok.
19. Add the cooked vegetables and noodles.
20. Stir ingredients to coat with sauce.
21. Cook and stir 1 minute more or until heated through.
22. Sprinkle with peanuts.
23. Serve immediately.

chicken, fresh pea pods, soy sauce, rice vinegar, chili oil, red pepper, egg noodles, cooking oil, garlic, red bell peppers, green onions, peanuts

Taken from www.food.com/recipe/szechwan-chicken-pasta-salad-217755 (may not work)