1/2 lb (225 g) soba noodles

1 lb (454 g) skinless and boneless chicken breast halves, cut in half horizontally and thinly sliced

1/4 cup (60 ml) raw sesame oil

2 red bell peppers, seeded and cut into strips

2 medium zucchini, cut into 1/4-inch (1/2-cm) thick slices

1 cup (250 ml) corn kernels, fresh or frozen

1 cup (250 ml) chopped leek

2 cloves garlic, finely chopped

1 tablespoon (15 ml) curry powder

1/2 teaspoon (2.5 ml) Sichuan peppercorn, crushed (optional)

1/4 cup (60 ml) soy sauce

Hot pepper sauce, to taste

1/4 cup (60 ml) unsalted roasted peanuts, coarsely chopped

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.

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