Serves 2

For the sauce:

1 tablespoon low-sodium soy sauce

1 tablespoon fish sauce (nuoc mam)

Unlimited Digital Access. $1 for 4 weeks.

1½-tablespoons white vinegar

2 tablespoons sugar

2 tablespoons cornstarch

½ cup water

2 teaspoons sesame oil

¾ pound boneless, skinless chicken breast, cut into ½-inch strips

½ cup sliced onion

½ cup sliced carrot

½ cup peeled, sliced daikon (white) radish

1 garlic clove, crushed

½ medium tomato, cut into 6 wedges

1. Mix the soy sauce, fish sauce, vinegar, sugar, cornstarch and water together. Set aside.

2. Heat the oil in a wok or skillet over high heat. Add the chicken and stir-fry two minutes. Remove from the wok to a bowl. Add the onion, carrot, radish and garlic to the wok. Stir-fry two minutes. Add the tomato and return the chicken to the wok. Stir the sauce and add to the wok. Stir fry for two minutes or until the sauce thickens. Remove to a bowl. Following the recipe below, stir-fry noodles in same wok.

For the noodles:

¼ pound Chinese steamed egg noodles

1 teaspoon sesame oil

Salt and freshly ground black pepper

1. Bring a large pot of water to a boil and add the noodles. Boil for one minute after the water returns to a boil. Drain. As soon as the chicken and vegetables have been removed from the wok, add the sesame oil and noodles to the wok. Stir-fry for two minutes. Add salt and pepper to taste. Divide the noodles between two dinner plates and spoon the chicken, vegetables and sauce on top.

— From Linda Gassenheimer, McClatchy-Tribune News Service