What’s Cookin Wednesday: Lunch

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Spicy Chicken Noodles

Rice noodles are always a good lunch dish to have, no matter what recipe they’re in. These spicy chicken noodles are one dish that proves that point!

Prep time: 15 mins

Cook time: 13 mins

Total time: 28 mins

Servings: 2


Vegetables: 

– 1 large carrot, finely sliced or shredded 

– 2 cups shredded green cabbage

– 1 red bell pepper, thinly sliced

– 2 jalapeno pepper, seeded and minced

– 1/2 cup chopped green onions

– 3 cloves garlic, finely crushed

Sauce: 

– 1/2 cup chicken broth 

– 1/4 cup seasoned rice vinegar

– 1 tbsp. hoisin sauce

– 1 tbsp. soy sauce, plus more to taste

– 1 tbsp. ketchup

– 1 tbsp. brown sugar

– 1 tbsp. sriracha hot sauce, or more to taste

– 1 tsp. red pepper flakes

Noodles: 

– 1 (8 oz) package dried rice noodles

– 1 pinch salt

– 8 ounces cooked chicken breast, torn into bite-size pieces

– 1 tbsp. sesame oil

– 1 tbsp. vegetable oil

– 1/2 cup freshly chopped cilantro


Directions

Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl. 

Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl. 

Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat. 

Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and teamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir