Ingredients

The following ingredients have 8 Servings
  • 8 ounces rice noodles (I used brown rice noodles)
  • 1 pound asparagus (trimmed & cut into 1-inch pieces)
  • 2 cooked (skinless chicken breasts, shredded)
  • 1 red bell pepper (seeded & thinly sliced)
  • 2 carrots (cut into matchsticks)
  • 2 green onion (thinly sliced)
  • 1/2 cup low sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 4 teaspoons agave nectar
  • 1/2 teaspoon chili garlic sauce

Instruction

  • Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water. Transfer to a serving bowl.
  • Add the chicken, red bell pepper, carrots and green onions to the noodles and asparagus.
  • Add the sauce and toss to coat. Serve.