1/2 pkg. Chinese rice noodles (available in oriental stores)
1 to 2 whole chicken breasts, boned & cut into bite-sized pieces
1 sm. onion, chopped
2 lg. teeth of garlic, chopped fine
1 green pepper, finely chopped
1 to 2 carrots, finely chopped
1/2 c. butter (1 stick)
Salt & pepper to taste
Sliced green onions
Oyster sauce (opt.)

Boil water for noodles. Put noodles in boiling water, cover and remove from heat. Let set a minute or 2 and drain. Set aside. Saute onions and garlic in 1/2 cup butter. Add chicken pieces and vegetables. Saute and stir until chicken loses pink color. Using kitchen sheers, cut noodles (easier to do while they're in the strainer) for easier handling. Add to chicken vegetable mixture. Blend well. Add salt and pepper to taste.

Heat thoroughly. If desired, mix in 2 to 3 tablespoons oyster sauce. Top with sliced green onions. COMMENTS: This is a great company dish doubled and served in an oblong or large casserole dish. It's from my Vietnamese sister-in-law and even little kids seem to like it.