Monday, June 28, 2010
 Defrost the chicken then cut into bite sized pieces (to make this veggie just omit the chicken or use a meat substitute in its place- tempeh would work well here.
 Oil the skillet, add bell peppers and onion and saute for a few minutes.
 Add the chicken and bean sprouts to the skillet turn off heat. Drain noodles and place in the pan with the peppers. Add peanut sauce and turn to coat. Garnish with peanuts and limes