Chicken and Lemongrass Noodle Stir Fry

This is modified from Fine Cooking. You can sub the chicken for pork or chicken breasts, or anything really...

1/4 cup soy sauce
3 stalks lemongrass - soft bits from the inside minced (shuck the tough, outer layers)
3 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp lime juice
1 lb ground chicken, turkey, or pork or any kind of meat
1 package of vermicelli rice noodles
2 tbsp canola oil
1 cup chicken stock
2 tsp sugar
Handful of chopped kale or spinach
3 tbsp chopped mint
3 tbsp chopped cilantro
Sambal oelek or Sriracha to taste

1 In a small bowl, combine soy, lemongrass, ginger, garlic, and lime.

2. In a medium bowl. combine ground meat with half of the soy mixture and let sit for at least 10 min.

3. Prepare noodles according to package. Drain and pat dry. Transfer to a large bowl with 1 tbsp oil.

4. In a large skillet or wok, heat remaining oil over high heat. Add remaining soy mixture and fry until fragrant. Add meat and fry, breaking into small pieces until browned. Add stock and sugar. Stir in kale/greens and cook until wilted.

5. Transfer to noodle bowl, add herbs and mix well.