Tasty Stir Fried Noodles and Chicken Made Completely by Accident in a Fit of Hunger

8 ounces of Asian rice noodles

1 tablespoon sesame oil

2 inch long knob of ginger, peeled and grated

4 cloves garlic, diced

1 good size piece of lemon grass, beat up a little with the flat side of a knife

1 small onion, finely diced

2 chicken breasts, cut to bite sized pieces

1 very spicy chili pepper, minced

scant 1/4 cup of tamari

4 tablespoons fish sauce

2 tablespoons rice wine vinegar

2 tablespoons olive oil

3 tablespoons brown sugar

1 large carrot, coarsely grated

1 cup bok choy/napa cabbage cut into ribbons

sesame seeds, basil, or cilantro for topping

Set a large pot of water to boil while preparing everything else. When it comes to a full boil, drop the noodles in for 1 minute (they just need to be blanched not cooked through.) Drain, run under cold water and set aside until the end.

Pour the oil in a deep frying pan or wok over medium heat. Toss in the ginger, garlic, lemon grass, and onion, cooking until everything is soft and browning around the edges.

Add the chicken to the pan, cooking the meat briefly on all sides.

In a small bowl, whisk together the chili, tamari, fish sauce, vinegar, oil, and sugar. Pour this over the chicken and allow it to simmer away until the chicken is cooked through and the sauce begins to thicken, about 5 to 7 minutes.

When the chicken is done, remove the lemon grass from the pan and discard. Toss in the carrot and cabbage, stirring around just long enough to get it saucy, not to cook it through. If too much of your glaze has cooked off, add some chicken stock or water, just enough so that you have enough liquid for the next step, not so it's soupy.

Add the noodles to the pan a bit at a time, stirring them around so that they get covered in saucy vegetable and chicken bits. Repeat with the rest of the noodles, until well incorporated and immediately remove from the heat.

Top with some tasty bits if you like and enjoy!