Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp, minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chilli Garlic paste - 2 tsp

Chilli Oil - 2 tsp

Sesame Oil - 2 tsp

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix Ginger, Garlic, Cornstarch, Soy sauce and Chicken in a bowl.

In another bowl, whisk together Chicken Stock, Peanut butter, Rice Vinegar, Chili Garlic paste, Chilli Oil and Sesame Oil.

Heat a large frying pan over high heat and swirl in Oil.

Add Scallions and Chicken mixture, stirring until Chicken is lightly browned and no longer pink.

Add Bell peppers and stir for 1 minute.

Add Chicken broth mixture; stir until slightly thickened, 2 minutes.

Add Snow peas and Noodles to the pan. With tongs, toss until combined and heated through.

Add Peanuts and toss.

Top with more Scallions and serve warm.