Instructions: Heat wok or large skillet, add 1 teaspoon 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 teaspoon 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.

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