Sichuan Sauce

1/2 cup smooth peanut butter

1/4 cup soy suace

1/3 cup warm water

2 tbsp chopped peeled fresh ginger

1 medium garlic clove, chopped

2 tsp red wine vinegar

1 1/2 tbsp Asian sesame oil

2 tsp honey

1 tsp red pepper flakes

Noodles

1 - 1 1/2 pounds chicken

3/4 pound thin linguine

4 scallions, thinly sliced

1 red bell pepper, cored, seeded, and cut into 1/8 inch wide strips

1 yellow bell pepper, cored, seeded, and cut into 1/8 inch wide strips

3 tablespoons sesame seads

Michelle's soy marinade

1/2 cup soy sauce

1 tbsp sugar

1/2 cup chinese cooking wine (marin)

Make the Dressing:

Combine all ingredients in a blender and blend until smooth, about 2 minutes. Transfer to bowl.

Make the Noodels

Cook pasta in salted water (1 tbsp for ever 4 qts water)

Stir-Fry chicken, set aside. Let cool and tear into strips.

Stir-Fry vegtable mix, add chicken, stir-fry until done, about 2 minutes.

Mix pasta, and vegtables/chicken combination in a large bowl. Add the Sichuan dressing and continue to mix until dressing has coated everything.

Serve.