Thai Noodle Stir-Fry

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6 oz (75g) cellophane (mung bean) noodles

3 tbsp peanut or vegetable oil

3 skinless and boneless chicken breasts, cut into thin strips

1 onion, sliced

4 oz (115g) shiitake mushrooms, sliced

1 red bell pepper, seeded and sliced

1 lemongrass stalk, peeled and bottom part minced

1 tsp peeled and finely grated fresh ginger

1 fresh hot Thai red chili, seeded and minced

1 head of bok choy, shredded

2 tbsp soy sauce

1 tbsp Asian fish sauce

1 tsp sweet chili sauce

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