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In a large zip bag combine 1 Tbsp Oil, chili paste, garlic, ginger & soy sauce and dump in the chicken pieces. Mash around really well, massaging each nugget of chicken through the bag and let sit for 20 minutes
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Heat 1 Tbsp Grapeseed (or EVOO) oil in a wok or large skillet until popping hot, carefully dump in the chicken and stir fry over very high heat so it doesnt "boil" in the sauce.
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When chicken is about 1/2 way done - put 3 cups of water on to boil and when it comes to a boil, toss in the rice noodles. These only cook about 3-4 minutes so be ready to drain fast.
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When chicken is nearly done, toss in the red peppers and stir fry until crisp tender and chicken is done - sprinkle on Sesame Seeds and stir through and cook a bit more to toast the seeds a bit.
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Serve on a platter alongside the noodles.
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To build your cup of yum, take a lettuce leaf, line with noodles and top with chicken - sprinkle on a few leaves of cilantro and some crunchy noodles if you like them - add a small drop of good Soy Sauce and Yum!