Noodles with Chicken and Asparagus

30 minutes

Serves 4

30 minutes

Serves 4

This sweet and salty sauce complements the delicate flavors of asparagus and chicken.

Ingredients

1/2-16 oz bag (8 oz) Thin Rice Noodles
2 tablespoons oil
6 cloves garlic, minced
1 tablespoon Fish Sauce or 1 teaspoon salt
1 lb boneless skinless chicken, thinly sliced
2 tablespoons soy sauce (regular or gluten free)
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon brown sugar
1/2 lb (8 oz) thin* asparagus spears, cut into two-inch pieces
*If thicker asparagus is used, boil in salted water 2-3 minutes, drain and immediately cool in ice water. Drain well.

Soak Rice Noodles according to directions on box for stir-fry.
Heat oil in a large skillet over medium-high heat. Add garlic and stir-fry until golden. Add Fish Sauce and chicken. Stir-fry until done.
Add soy sauce, Garlic Chili Pepper Sauce, and brown sugar. Mix until sugar is dissolved.
Add drained Rice Noodles and asparagus. Stir-fry until noodles are firm but tender. Serve and enjoy.

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