Rinse chicken and pat dry. Cut into 3/4-inch pieces. Coarsely chop the pea pods. In a small bowl stir together the soy sauce, vinegar, chili oil, and crushed red pepper. Set aside.

For dried noodles, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add noodles. Reduce heat slightly. Boil, uncovered, 4 to 6 minutes, or until tender, stirring occasionally. (Prepare fresh noodles according to package directions.) Drain.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry the garlic in hot oil for 15 seconds. Add the pea pods, red or green pepper, and green onions; stir-fry for 1 to 2 minutes, or until crisp-tender. Remove the vegetables from the wok.

Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes, or until no pink remains. Remove the chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Add the soy sauce mixture to the wok. Add the cooked vegetables and noodles. Stir ingredients together to coat with soy sauce mixture. Cook and stir about 1 minute more, or until heated through. Sprinkle with peanuts. Serve immediately.

This recipe yields 5 main-dish servings.

Comments: Chinese egg noodles are made from wheat flour, water, and egg and are shaped either round or flat. They are available fresh or dried. Many well-stocked supermarkets carry fresh noodles in the produce department along with spring-roll wrappers. You can substitute any fresh ribbon pasta for the fresh Chinese noodles, if you prefer.

Source