Asian Noodle Stir Fry

• 8-78 ounces, weight Vermicelli Rice Noodles
• 1 Tablespoon Brown Sugar
• 4 Tablespoons Lime Juice
• 1/2 cups Sesame Oil
• 4 cloves Garlic, Pressed
• 4 teaspoons Green Curry Paste
• 2 teaspoons Ground Turmeric
• 1 pound Cubed Chicken
• 3 Tablespoons Fish Sauce
• 1/2 cups Raw Broccoli, Cut In Small Pieces
• 1/2 cubes Rainbow Slaw
• 1/2 cups Shredded Carrots
• 12 ounces, weight Cherry Tomatoes, Cut In Half
• 1 cup Green Onions, Cut
• 1/2 cups Cilantro

1. Soak noodles in hot tap water for 1 minute, soaking while you cut veggies and prep the chicken.
2. Cut noodles in half with kitchen shears.
3. Combine sugar and lime juice.
4. Set aside.
5. Heat sesame oil in a large skillet or wok.
6. Add garlic and cook until soft.
7. Add curry paste and turmeric.
8. Stir in chicken cubes and fish sauce and cook until no longer pink.
9. Add lime juice-sugar mixture, broccoli, rainbow slaw and carrots.
10. Stir fry until tender crisp.
11. Add tomatoes and green onions.
12. Cook 1 minute before adding drained, cut noodles.
13. Stir fry 1 or 2 minutes longer, until noodles are warm and coated.
14. Sprinkle with cilantro and serve hot!

noodles, brown sugar, lime juice, sesame oil, garlic, green curry, ground turmeric, chicken, fish sauce, broccoli, carrots, tomatoes, green onions, cilantro

Taken from tastykitchen.com/recipes/main-courses/asian-noodle-stir-fry/ (may not work)