Noodles with Chicken and Asparagus

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.

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

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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