1/2 lb rice noodles
2 tablespoons oil
6 garlic cloves, minced
1 lb boneless skinless chicken, thinly sliced
1 tablespoon hot pepper paste or chili sauce
1 tablespoon fish sauce or 1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoon brown sugar
*1/2 lb asparagus spear, cut into 2 inch pieces
1/2 cup green onions, chopped (just the green part)
1 tablespoon of freshly grated ginger
Juice of 1/2 a lime
1/2 cup chopped cilantro
1/2 cup chopped cashews (optional)
Pour noodles into a bowl and cover with very hot water. Soak for 20 minutes.
Heat oil in a large skillet, add garlic and stir fry about 2 minutes. Add chicken, stir fry until the chicken is completely cooked.
In a small bowl combine the hot pepper paste, fish sauce, soy sauce and brown sugar, mix until sugar is dissolved. Add the sauce to the cooked chicken.
Drain noodles and add to skillet along with the asparagus. Stir fry noodles until firm but tender. Add green onions and ginger, stir well and place the noodle mixture into a serving bowl.
Squeeze the juice of 1/2 a lime over the top of the noodles, add the chopped cilantro and then the cashews.
*Variation: instead of asparagus try broccoli