Thai noodles with chicken and vegetables

4

6.75 oz. MAIFUN Rice sticks 1 cup breast meat of rotisserie chicken or any other chicken meat you have on hand 1 leek 1 large thick carrot ½ bunch Asian Nappa cabbage 2 green or red bell peppers ½ teaspoon salt For sauce: ¼ cup soy sauce, 1 table spoon chili paste, 1 teaspoon ginger powder, 3 crushed garlic cloves, 2 table spoons Worcestershire sauce, 3 table spoons lemon juice, 2 table spoons dark brown sugar, 1 table spoon sesame oil

1. Cook rice sticks according to package directions. Drain reserving about ¼ cup of cooked water and set aside. 2. Mix together ingredients for the sauce and set aside. 3. Prepare vegetables: peel and grate a carrot. Cut white part of leek into thin circles. 3. In a large deep skillet heat 2 table spoons vegetable oil over medium high heat. Sautee leeks and peppers stirring for 5 minutes, then add carrots, salt, stir and cook for 5 minutes. Add Nappa cabbage. Pour the sauce over and the reserved cooked water and stir. Cook for 5 more minutes until most liquid is absorbed. Toss with noodles and mix thoroughly.