1 skinless, boneless chicken breast
1/2 c. chicken broth
1 sm. red bell pepper, thinly slivered
1 sm. green bell pepper, thinly slivered
2 scallions, chopped
1 garlic clove, minced
1 tsp. fresh ginger, minced
1/4 c. soy sauce
2 tsp. sesame oil
1/4 tsp. dried red pepper flakes
8 oz. vermicelli, cooked

Cook chicken in chicken broth over medium high heat until firm to the touch (about 3 minutes). Slice chicken into thin strips. Add scallions, peppers, garlic and ginger to boiling broth. Cook for 2 minutes. Add soy sauce, sesame oil and red pepper flakes to broth mixture and chicken slivers. Remove from heat and pour over vermicelli. Toss well. Serve with grated Parmesan cheese. Serves 3 to 4 people.