1 tablespoon vegetable oil
2 cup shredded Cheddar cheese
2 pounds skinless, boneless chicken breast halves, cut into chunks
2 teaspoons mild Italian seasoning
1 teaspoon lemon zest
1 pinch crushed black pepper
1 teaspoon Dijon mustard
1 tablespoon hot water
1 (10 ounce) package rice noodle soup
Heat oil in a large skillet over medium heat. Saute the cheese pieces in hot oil for about 5 minutes, or until light brown. Transfer to the skillet, but don't brown; set aside.
Heat the remaining oil in a large skillet over medium heat. When bacon is ready, fry chicken over medium saucepan until crispy and golden brown. Remove chicken and drain.
In a small bowl combine 1/2 tablespoon salt, mustard, hot water, wonton-style bones and core, and ½ teaspoon crushed pepper. Put this mixture in a separate remaining already drained bowl. Return chicken sauce to skillet to evaporate and heat through.
Return chicken to brown rice mixture, stir rice noodles in and return to saucepan. Mix to coat, adding more color if necessary.