This is a super quick stir-fry that I have been making for years. The recipe came from a book…a little paperback with Asian noodle and rice dishes that I no longer have so I can’t give credit. But it’s such an easy dish that I never even copied the recipe. This is a bold sauce and you can decide if you want it to be spicy or not so much. Think of it as a type of Asian chicken spaghetti.