Roasted Red Pepper & Peanut Noodle Bowl

Preheat oven to 450°F (232°C). Place red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blackened and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and slice into strips.

While the peppers are roasting, cook the rice noodles according to package directions. Drain and set aside.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, lime juice, and red pepper flakes. Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Taste and adjust seasonings as needed.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.

Add the roasted red pepper strips to the skillet with the chicken and cook for another minute.

Add the cooked rice noodles and peanut sauce to the skillet. Toss everything together until the noodles are evenly coated.

Divide the noodle mixture into bowls. Garnish with sliced scallions and sesame seeds. Serve immediately.