Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce

This dish has all the light and fresh flavors of spring but can be made in only 20 minutes or less!
Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce
8 oz. rice noodles (I used brown rice noodles)
1 lb. asparagus, trimmed & cut into 1-inch pieces
2 cooked, skinless chicken breasts, shredded
2 green onion, thinly sliced

Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water. Transfer to a serving bowl.



Add the chicken and green onions to the noodles and asparagus.



Add the sauce and toss to coat. Serve.
Sauce
½ cup low-sodium soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
2 tbsp water
2 tbsp minced fresh ginger
4 tsp agave nectar
½ tsp chili garlic sauce

In a medium bowl, whisk together the soy sauce, rice vinegar, water, ginger, agave nectar and chili garlic sauce.