Asian Noodles with Chicken & Pineapple
Serves: 4
   2 cups green beans, trimmed and halved lengthwise
   1 red capsicum, seeds and ribs removed, thinly sliced lengthwise
   250gms rice noodles
   Coarse salt and ground pepper
   500gms chicken breast, boneless & skinless
   1/2 cup lime juice, freshly squeezed
   1/4 cup soy sauce
   1 tbsp sugar
   1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (approx 2 cups)
   1/4 cup fresh mint, chopped
   1/2 cup peanuts, chopped

In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add capsicum, and stir to submerge. Using a small sieve, transfer vegetables to a bowl.
   Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
   Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes.
   When cool enough to handle, shred chicken with a fork.
   In a large bowl, whisk together lime juice, soy sauce, and sugar.
   Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing.
   Serve immediately, topped with remaining 1/4 cup peanuts.

From Everyday Food, April 2004
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