1 lb. skinless boneless chicken breast halves
4 oz. noodles (vermicelli)
1/4 c. smooth peanut butter
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 tbsp. plus 1 tsp. Oriental sesame oil
1 clove crushed garlic
1/4 tsp. crushed hot red pepper
1/4 c. julienne strips red bell pepper
1/4 c. julienne cucumber
2 c. shredded iceberg lettuce

In saucepan, on high heat, bring 2 quarts water to boil; add chicken, reduce heat to low for 10-15 minutes. Remove chicken. Return to boil. Add noodles and cook 5-7 minutes.

Meanwhile, in medium bowl add peanut butter, soy, vinegar, 1 tablespoon sesame oil, garlic, crushed red pepper and 3 tablespoons water. Stir until blended. Shred chicken; add to mixture; toss; stir in red bell pepper and cucumber. Set aside.

Drain vermicelli and return to saucepan, toss with 1 teaspoon sesame oil. Spoon mixture on noodles and lettuce.