These thin, gluten-free noodles are made from our aromatic Jasmine Rice. Put them in your favorite Asian soups for added authenticity.
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.
Directions
- 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.
In This Recipe
This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.