Prepare rice noodles according to package. Drain and rinse with cold water. Add to a lg mixing bowl & drizzle with a bit of sesame oil to prevent sticking. Set aside.
Prepare asparagus, brown onion, mushrooms, bell pepper and green onions- place in separate bowls and set aside.
For the SauceIn a medium sized mixing bowl stir together chicken broth, fish sauce, soy sauce, sambal oelek, lime juice, brown sugar, ginger and garlic. In a smaller bowl make a slurry with cornstarch & a small amount of sauce. Stir well making sure there are no lumps. Whisk into larger sauce bowl and set aside.
Process lemongrass by cutting bulb (knobby end) & tougher stalk side off. Remove the first 2-3 tough outer layers. Pound with a rolling pin or meat tenderizer to break apart. Finely chop-set aside.
Heat a wok with 2 tbsp sesame oil over high heat until slightly smoky. Add lemongrass stirring consistently. Stir fry for about 1 min. Add chicken & continue stirring. Stir Fry until chicken is well cooked, about 4-5 mins. Set aside and wipe down wok.
Heat wok with remaining 2 tbsp oil over same heat until slightly smoky. With each ingredient stir consistently. Add asparagus, cook for about 2-3 mins. Add onion, cook for about 1 min. Add mushrooms, cook for about 2 mins. Add bell pepper, cook for about 2 mins. Add green onions, cook for about 2 mins or until just starts to wilt.
Add chicken back to wok. Stir sauce and add to wok. Cook for an additional 2 mins or until sauce thickens, stirring constantly.
Top noodles with stir fry and toss gently.
*Please use as many organic ingredients as possible.*