Sesame Chicken Noodles with Asparagus and Shallots

Bring a large pot of salted water to a boil.

In a medium bowl, mix garlic, soy sauce, rice wine vinegar, and rice wine. Slice chicken tenders into 1/2-inch pieces. Add chicken to soy sauce mixture and toss to combine.

Add pasta to boiling water and cook according to package directions, about 10 minutes.

Peel shallots and slice into 1/8th inch thick slices. Trim asparagus and cut on the diagonal into 1/2-inch long pieces.

Heat 2 Tb. vegetable oil over medium high heat in a wok or large saute pan. Add shallots and asparagus, along with a pinch of salt and pepper. Saute for about 3 minutes, tossing frequently. Remove from pan to a bowl and set aside.

Drain about 3 Tb. of the chicken marinade off into a small bowl. Drain chicken of remaining marinade and discard. Add remaining oil to the wok along with the marinated chicken. Saute for about 4 minutes.

Meanwhile, mix cornstarch in with the reserved marinade.

After four minutes of cooking the chicken, add the asparagus and shallots back into the pan, along with cooked pasta, cornstarch mixture, and chicken stock. Toss to combine and cook for about 2 minutes until sauce is hot.

Turn off heat, drizzle sesame oil over noodles and sprinkle on sesame seeds. Toss to combine and serve.