Guilt Level: LOW
- In a large skillet over high heat, add chicken, soy sauce, honey, ginger, paprika and sesame oil. Cook 5-6 minutes, stirring constantly, until about half done.
- In a small bowl, mix 1 1/2 cups warm water with 2 tablespoons cornstarch and mix until completely dissolved, then slowly add cornstarch mixture to the skillet. Cook another 5-6 minutes until just done (chicken should no longer be pink in the center) and sauce is thickened and no longer cloudy. Set aside.
- In a large pot, bring 1 quart of salted water to a rolling boil. Add rice noodles and cook according to the direction on the package. Drain and return to pot.
- Serve rice noodles topped with a generous amount of chicken mixture in a pasta bowl.