By Chef Brandy Stewart

Yield: 1 serving

Ingredients:

1 chicken breast, skin on
Salt and pepper, to taste
2 tablespoons olive oil
1 1/2 cup chicken stock
3/4 cup rice noodles, soaked in luke warm water
2 stalks asparagus, sliced thin
3 ramps, cut into thirds
1/4 cup pea shoots, halved
1 tablespoon fish sauce
1 Thai chili, fine chopped

Directions:

1. Season chicken with salt and pepper. Heat oil in sauté pan over medium-high heat. Add chicken, skin side down. Let skin get crispy, and turn chicken over. Continue cooking, turning occasionally.
2. When the chicken has about 5 minutes left to cook, bring chicken stock, Thai chili, rice noodles, and fish sauce to a boil. Add asparagus and ramps, and simmer, about 2
   minutes. Turn off heat.
3. Cut chicken in thirds on a slight angle. Add pea shoots to the pan, stir, and check seasoning; add more fish sauce or salt if needed.
4. To serve, pour into bowl. Top with chicken.