Chicken And Noodle Stir Fry - cooking recipe

Ingredients

1 1/4 - 1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
1 lebanese cucumber, sliced thinly
1 red onion, sliced thinly
1 red bell pepper, sliced thinly (capsicum)
1 long red chile, seeded and chopped finely
1/4 cup chopped of fresh mint (or more)
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
1 lb hokkien noodles
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons caster sugar (finely ground sugar)
2 teaspoons fresh ginger, finely chopped (optional)
1 additional long red chile, seeded and chopped
2 tablespoons chopped fresh coriander leaves (or more)

Preparation

Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
Stir fry the chicken, in batches. Set aside.
Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
Add the mint, nuts and cooking sauce, and cook for one minute.
Add the chicken and heat until warm again.
In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
Drain the noodles and combine with chicken and cooking sauce mixture.
Enjoy!