Hot Pepper Noodles

1 tbsp. Oyster sauce
1 tbsp. Asian chili-garlic sauce
1 tbsp reduced-sodium soy sauce
½ tsp. sugar
10 oz dried wide rice noodles
2 tbsp. vegetable oil
1 garlic clove, finely chopped
1 8oz skinless, boneless chicken breast cut into ¾ pieces
1 red bell pepper, cut into 1″ pieces
½ cup cherry tomatoes, halved
1 large egg. Beaten an blended
½ cup fresh basil leaves, preferably thai

Stir oyster sauce, chili-garlic sauce, soy sauce and sugar in a bowl to combine: set sauce aside. Cook noodles according to package directions. Drain, run under nice cold water to cool then set them aside also.

Heat oil in a large wok or skillet over medium high heat: add garlic and cook stirring often, until golden brown,about1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes. Add pepper, onion, tomatoes and 2 tbsp. reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tbsp. sauce and toss to combine. Add basil leaves an cook, tossing constantly until noodles and vegetables are completely coated with sauce an heated through, about 3 minutes more.

Ingredients info: chili garlic sauce available at Asian markets an in the Asian food sections at super markets.