Chicken Rice Noodles

Cook the noodles in a large pot of boiling water for 2-3 minutes until just tender. Drain and return to the saucepan. Stir in the coconut ginger sauce. Toss well to coat the noodles in the sauce. Cover with a clean dishtowel and set aside.

Heat a wok over medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and stir fry for 2-3 minutes or until just coked through. Add the chiles, onion, bean sprouts, and red pepper and continue to stir-fry for another 3 minutes or until the vegetables are beginning to soften. Season with salt, sugar, and soy sauce and continue to stir-fry for another minute.

Divide the noodles between 2 bowls and top with the stir-fry and the cilantro. Serve with a wedge of lime.

Serves 2.

Note The original recipe doesnt call for carrots, but Ive found them to be a nice addition.