Orange Chicken Stir-Fry with Rice Noodles / Jill Silverman Hough

Ingredients

• 8 ounces rice noodles
• 3 large oranges
• 3 tablespoons soy sauce, plus more for serving
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
• 1 1/2 teaspoons sesame seeds
• 2 tablespoons high heat cooking oil, such as peanut, sunflower, safflower, or grapeseed
• 1 small red bell pepper, cut into 1-inch dice
• 3 to 4 small dried red chiles, roughly broken into pieces, or a large pinch of dried crushed red pepper
• 1 small red onion, cut into 1-inch dice
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 2 scallions, thinly sliced
• Chile oil for serving (optional)