Another contemporary version of a Chinese classic! Oyster sauce, a traditional ingredient, really helps add a diverse umami mix of flavors!
8 ounces rice noodles
1 pound boneless chicken thighs; sliced
salt and pepper
2 bell peppers; assorted colors; julienned
1/2 cup oyster sauce
1/4 cup coriander
Soak the rice noodles according to package instructions or in boiling water until softened, about 15 minutes; drain and rinse under cold water.
Heat a drizzle of olive oil in a nonstick pan over high heat. When hot, add chicken thighs and saute until on the verge of cooked, about 5 minutes per side -- season with salt and pepper.
Add bell peppers and noodles; saute until hot and bell peppers are tender, but still crunchy, about 3 minutes. Add oyster sauce and coriander; toss to coat; adjust to taste as necessary and serve immediately.