Ingredients

• 6 cups water
• 1/2 lb thin egg noodles
• 1/2 cup water
• 1/2 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1/2 lb boneless chicken breast, sliced thin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 carrot, julienned
• 1 onion, sliced
• 1/2 lb bean sprouts, washed and drained
• 3 green onions, chopped

Instructions

1. Bring the 6 cups of water to a boil in a large pot; add noodles, stir so they do not stick, then cook until tender (see package directions).

2. Drain noodles and set aside.

3. In a small bowl, combine 1/2 cup water with cornstarch, fish sauce, soy sauce, and sugar; mix well and set aside.

4. Heat your wok or large skillet over high heat, then add oil, garlic, and chicken; stir fry until chicken is cooked through; season with salt and pepper.

5. Stir in carrots and onion; add noodles and stir until noodles are hot.

6. Stir in bean sprouts; add cornstarch mixture and stir well to thicken sauce.

7. Remove from heat and stir in green onions.

8. Serve hot.