4 boneless, skinless chicken breast halves, cut in thin strips
3 tablespoons light soy sauce
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame oil
1/2 pound vermicelli, cooked according to package directions
1/2 cup chopped green onions
1/2 cup finely grated carrot
1/2 cup seeded and grated cucumber
1 1/2 cups fresh bean sprouts, rinsed and drained
Dressing: recipe follows
1 tablespoon sesame seeds

 

In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes. In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool. In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well. Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds. Makes 4 servings.

Dressing: In small bowl, whisk together 1/2 cup water, 6 tablespoons light soy sauce, 3 tablespoons peanut butter, 2 tablespoons cider vinegar, 2 teaspoons sugar and 1/8 teaspoon crushed red pepper flakes.