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.


  • 30 minutes


  • Serves 4


  1. Soak Rice Noodles according to directions on box for stir-fry.
  2. 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.
  3. Add soy sauce, Garlic Chili Pepper Sauce, and brown sugar. Mix until sugar is dissolved.
  4. Add drained Rice Noodles and asparagus. Stir-fry until noodles are firm but tender. Serve and enjoy.