Glass Noodles with Chicken and Vegetables

Recipe:

Cook the noodles. Put them in a bowl or pot and pour boiling water over them.

Cover and let stand for 5 minutes. Drain and cover with cold water. Set aside.

To make the sauce, combine all the ingredients.

Remove the bones and skin from the chicken thighs. Cut the meat into bite-size pieces.

Finely chop the garlic and chili pepper, thinly slice the ginger, and cut the spring onion into long pieces.

Thinly slice eggplant, bell pepper and carrots.

Heat 2 tablespoons of vegetable oil in a wok or deep frying pan over high heat. Stir-fry the chicken in batches, 1-1.5 minutes per batch.

Transfer to a plate.

In the wok, add the garlic, ginger, chili pepper, and some of the spring onions, using only the white and light green parts. Stir-fry for half a minute.

Add the eggplant and stir-fry for another minute.

Add the carrots and bell peppers and stir-fry for a few more minutes.

Return the chicken to the wok and pour in the sauce.

Stir until the sauce thickens slightly, about 1-2 minutes. Add the green parts of the spring onion.

Add the noodles and stir to coat evenly with the sauce. Heat for 1 minute and remove from heat.

When serving, sprinkle with sesame seeds and/or chopped toasted peanuts if desired.

Enjoy!