Asparagus, Baby Bok Choy & Rice Noodles
  • 2tsp toasted sesame oil
  • 12oz asparagus
  • 2 scallion
  • 1/2oz Ginger root
  • 1/2tsp chile sauce
  • 1/4cup slivered almondstoasted
  • 8 oz boneless, skinless chicken breastoptional
  • 2 servings rice noodles
  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