My mother makes the absolute best noodle stir fry. It's a Chinese tradition to have fried noodles on your birthday, but who needs an excuse? When I moved away from the west coast for college, I faced a cruel, cruel truth. Unfortunately, you can't get authentic Chinese noodles everywhere. I refuse to call this version a Chinese dish, because it isn't. It's the next best thing. It's fresh and full of bright textures, unlike the greasy, heavily MSG infused poser Chinese food you might find in a small town.
Let's get to wok!
*Work. :)
1 box spaghetti or linguine
Boil al dente (firm, but not hard). It's very important you don't overcook your pasta or your stir fry will be soggy.
2 carrots
Peel, slice, and boil al dente as well.
8 or so stalks of thin asparagus
1 green bell pepper
2 ripe tomatoes
Cut vegetables.
2 cloves garlic
Mince.
2 chicken breasts
It's nice to have lots of meat! Cut the chicken breast into bite-sized chunks and fry in a large non-stick skillet or wok with some oil and the garlic to sear juices in.
2 tablespoons soy sauce
Sriracha hot sauce to taste
salt and pepper to taste
Add all ingredients, season, and fry for three minutes.
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