Spicy Chicken Stew Noodle Soup

Spicy Chicken Stew Noodle Soup 1 package rice noodles 8 cups water 2 TB vegetable oil 4 cloves garlic, minced 1 yellow onion, chopped 1 whole chicken, cut into large pieces or bite sizes chunks 1 TB Oriental beef spice powder 1 TB soy sauce 2 TB fish sauce 1/2 tsp. salt 1 TB sugar 1/4 tsp. cayenne pepper, optional 1/4 tsp. ground black pepper 1 can (8 oz.) Hunt’s tomato sauce 3 carrots, peeled and cut into 1" pieces 1 taro root, approx. 2 lb., peeled and cut chunks bite sizes 8 cups waterBring 8 cups water to a boil, in a large pot. Add noodles to boiling water and cook till it tender. Pour cooked noodles in a colander, rinsed under cold water, drained and set it a side. Preheat a large soup pot. When soup pot is hot, add oil, garlic, onion and chicken, stirs. Seasoning meat with Oriental beef spices, soy sauce, fish sauce, salt, sugar, cayenne powder and black pepper, stirs well. Add tomato sauce, carrot, taro root and water, stirs, simmering until chicken meat and taro root tender. Serve hot with noodles, rice or hot crusty Italian or French bread.TO SERVE WITH NOODLES: Place some cooked noodles in a bowl and pour hot spicy chicken stew over noodles. Serve immediately along with fresh bean sprouts and sweet basil leaves.