Noodles with sesame seeds are a popular Asian dish. The noodles are stir-fried with meat, seafood, or vegetables. I enjoy making noodles with peanut butter and spices. My kids enjoy the recipe as much I do.

450 g (15.9 oz) noodles

1-pound chicken (or 2 chicken breast pieces), cut in strips

4-5 brown mushrooms, cut into slices

1 tablespoon sesame paste

1 tablespoon peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sugar

3-4 cloves of garlic, crushed

3-4 Thai red chili, cut them half

1 tablespoon sesame seeds

1 teaspoon chili flakes

2-3 spring onions long strips, cut each spring onion thinly (2 inches in length)

1 red bell pepper, cut into slices

1 red onion, medium-small size, cut into slices

1 tablespoon lime juice

Lime wedges

1 teaspoon black pepper, crushed

2 tablespoons sesame oil

1 tablespoon cooking oil for frying vegetables

Salt according to taste

Cut the dried chicken into strips, then coat the chicken strips in lime juice and set aside for an hour.

Bring noodles to boil with salt and 3 cups of water. Boil for about 7-10 minutes until noodles are soft and tender and ½ cup water is remaining. Set aside.

Heat oil in a heavy skillet over medium heat. Add spring onions, red pepper, mushrooms, Thai red chili, and onion, and fry for about 1-2 minutes. Set aside.

In a small bowl, whisk together the soya sauce, rice vinegar, black pepper, chili flakes, garlic, sugar, peanut butter, sesame paste, and salt. Set aside.

Heat the heaving wok over medium heat, then add sesame oil. Add sesame seeds and chicken, then fry until it turns light golden brown. Add sauce mixture with half cup noodles with water (reserved earlier). Reduce heat, stir rapidly, then combine noodles and vegetables, and mix well for about 2 minutes. Turn off the heat and transfer the noodles in the serving plate and serve with lime wedges and sesame seeds.