Spicy Asian Noodles with Chicken

Along the lines with my last post, here is another quick and healthy weeknight meal. I upped some of the ingredient amounts from the original recipe, since I like my noodles a little saucier than they come out when made exactly as described. We make this one quite often now, especially since Asian flavors are some of Joe's favorite. Enjoy!

Spicy Asian Noodles with Chicken
From Cooking Light

Ingredients:
1 tbsp dark sesame oil, divided
1 tbsp grated peeled fresh ginger
2 cloves garlic, minced
2 cups chopped roasted skinless, boneless chicken breast
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
5 tbsp low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
2 tsp sambal oelek(ground chili paste)
1 (6.75 ounce) package thin rick sticks (rice flour noodles)
2 tbsp chopped dry roasted peanuts

Directions:
Heat 2 tsp sesame oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 tsp oil, chicken and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.