Spicy Chicken Noodles

Name: Spicy Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: ['2', '2 servings']
Cuisine: american
Ingredients: 1 large carrot, finely sliced or shredded; 2 cups shredded green cabbage; 1 red bell pepper, thinly sliced; 2 jalapeno pepper, seeded and minced; 0.5 cup chopped green onions; 3 cloves garlic, finely crushed; 0.5 cup chicken broth; 0.25 cup seasoned rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce, plus more to taste; 1 tablespoon ketchup; 1 tablespoon brown sugar; 1 tablespoon sriracha hot sauce, or more to taste; 1 teaspoon red pepper flakes; 1 (8 ounce) package dried rice noodles; 1 pinch salt; 8 ounces cooked chicken breast, torn into bite-size pieces; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 0.5 cup freshly chopped cilantro

4.70 (55)

⏱ 30 mins 🍽 ['2', '2 servings'] 🌶 american 🏷 Main course

This American dinner dish is a speedy assembly of vibrant flavours and textures. After preparing the fresh vegetables and a piquant sauce, rice noodles are softened and combined with shredded chicken. Everything is quickly stir-fried together in a hot skillet, resulting in a satisfyingly spicy and savoury noodle bowl that comes together in about 30 minutes from start to finish.

Ingredients

1 large carrot, finely sliced or shredded
2 cups shredded green cabbage
1 red bell pepper, thinly sliced
2 jalapeno pepper, seeded and minced
0.5 cup chopped green onions
3 cloves garlic, finely crushed
0.5 cup chicken broth
0.25 cup seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus more to taste
1 tablespoon ketchup
1 tablespoon brown sugar
1 tablespoon sriracha hot sauce, or more to taste
1 teaspoon red pepper flakes
1 (8 ounce) package dried rice noodles
1 pinch salt
8 ounces cooked chicken breast, torn into bite-size pieces
1 tablespoon sesame oil
1 tablespoon vegetable oil
0.5 cup freshly chopped cilantro

Method

Combine the carrot, cabbage, bell pepper, jalapeno, green onions, and garlic in a bowl.
In another bowl, whisk together the chicken broth, rice vinegar, hoisin, soy sauce, ketchup, brown sugar, sriracha, and red pepper flakes.
Put the dry rice noodles in a large bowl. Pour roughly 6 cups of boiling water over them and add a pinch of salt. Stir occasionally for about 10 minutes until soft. Drain, rinse with cold water, and drain again. Move to a bowl, add the chicken pieces, and toss with the sesame oil.
Heat a large skillet and add the vegetable oil. Once the oil is very hot, add the vegetable mix. Stir-fry for 1 or 2 minutes until steaming. Pour in the sauce and cook for about 1 minute until bubbling. Add the noodles and chicken. Stir everything together for about 1 minute until hot. Take off the heat and mix in the chopped cilantro.

Nutrition (per serving)

Calories895 kcal

Fat24 g

Sugars25 g

Protein39 g

Sodium2255 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorJohn Mitzewich