In a saucepan of salted boiling water, cook the noodles until al dente. Drain and oil lightly. Set aside.
In a large skillet or wok, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, sauté the bell peppers in the remaining oil for about 3 minutes. Add the remaining vegetables, garlic, and spices. Continue cooking, stirring frequently, for about 4 minutes or until tender. Add oil, if needed.
Return the chicken to the skillet. Add the noodles, soy sauce, and hot sauce and cook, stirring to coat the pasta and heat through. Divide among four bowls and sprinkle with the peanuts.
The next day for lunch, this dish is delicious cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.