Instructions

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green
onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the
liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two
of each) to thicken the sauce. Consistency should be thick enough to stand on
top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean
sprouts and julienned cucumbers.