Ingredients

• 4 to 5 tablespoons sesame oil
• 1 pound chicken breast, thinly sliced
• Coarse salt and freshly ground pepper
• 1 cup frozen mixed veggies, thawed
• 1 box (14 ounces) stir-fry rice noodles
• 3 scallions, finely sliced
• Sesame seeds, for garnish
• 4 cloves garlic, minced
• 1 tablespoon freshly minced ginger root
• 1 tablespoon lemongrass paste
• 1 red bell pepper, thinly sliced
• 1 bag (6 ounces) snow peas, sliced on the diagonal
• 3 tablespoons soy sauce
• Juice of 1 lime

Instructions

1. Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
2. Add the thawed veggies to the pan to simply warm through.
3. In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
4. At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
5. Now let's continue on for our adult mouth holes.
6. Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
7. Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
8. Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!