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
