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Asparagus, Baby Bok Choy & Rice Noodles

Asparagus, Baby Bok Choy & Rice Noodles
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Asparagus, Baby Bok Choy & Rice Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 tsp toasted sesame oil
  • 12 oz asparagus
  • 2 scallion
  • 1/2 oz Ginger root
  • 1/2 tsp chile sauce
  • 1/4 cup slivered almonds toasted
  • 8 oz boneless, skinless chicken breast optional
  • 2 servings rice noodles
Servings:
Units:
Instructions
  1. In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. If not using immediately, rinse well to keep noodles from sticking together, and drain again.
  2. Heat oil in a wok or large pan over high heat. Add asparagus and cook, stirring constantly, for 2 minutes.
  3. Add chicken and cook for 4 minutes, stir frying.
  4. Stir in scallions, ginger, and chile sauce. Cook just until the chicken is just cooked through.
  5. Sprinkle with almonds and serve immediately.
  6. Serve over rice noodles
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