• 1/2 lb (or so) cooked chicken, pork, shrimp, or beef (or tofu)
• 1 bell pepper, diced (I prefer red) or 1 small jar pimiento
• up to 1/2 cup shredded carrots and/or other vegetables (optional)
• 1/2 onion, sliced or diced (1/4 cup)
• 6-8 oz rice noodles (wide if possible)
• up to 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp dried basil (or 1/4 cup fresh)
• 1 tbsp sesame (or canola) oil
• 1 tbsp fish sauce (or Worcestershire sauce)
• 1 tsp minced garlic
• 1 tsp Sriracha or chili garlic paste
• Salt and black pepper to taste

Whisk together soy sauce, honey, fish sauce, hot sauce, seasonings, and water to desired consistency; set aside. Boil noodles until al dente; drain. Heat oil and garlic in skillet on medium-high; add vegetables and stir constantly. When vegetables are done, stir in meat and heat through; turn off heat and stir in sauce and noodles, and toss to coat.