I made this dish for my mom who is lacto-ovo vegetarian, so I used Yves Chicken Tenders. Real chicken works too of course!

Soak the rice noodle in room temperature water for an hour to soften. If you’re pinched for time, boil water, and add same amount of room temperature water, add rice noodles and let sit for 15 minutes. The idea is to soften them but so leave some room for frying, where they will soak in some of the extra liquid for flavour.

Saute

canola oil or mustard seed oil
onion, cauliflower, bell peppers, sliced carrot
garlic, ginger
salt to make veggies sweat

Sauce

Mix together some ground cumin, tamarind sauce/chutney a bit of the hot sauce. Add mixture to the veggies when they are 75% cooked.

Chicken Tenders

If you are using vegetarian chicken tenders, add them at this time. If you are using chicken, slice into strips and stirfry separately, then add to vegetable saute.

Rice Noodles

When the stirfry is 95% done, and a 1/2 cup of water to the wok, stir it around, then push aside the veggies so there a pool at the bottom of the wok. Add the rice noodles to the liquid, then pile the veggies back on top.

Put the lid on the wok and let the noodles absorb the liquid (3-5 mins?). Serve. Eat.