Name: Spicy Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Carrot, finely sliced or shredded - 1 large; Shredded green cabbage - 2 cups; Red bell pepper, thinly sliced - 1; Jalapeno pepper, seeded and minced - 2; Chopped green onions - ½ cup; Garlic, finely crushed - 3 cloves; Chicken broth - ½ cup; Seasoned rice vinegar - ¼ cup; 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 tablespoon; Red pepper flakes - 1 teaspoon; Dried rice noodles - 1 (8 ounce) package; Salt - 1 pinch; Cooked chicken breast, torn into bite-size pieces - 8 ounces; Sesame oil - 1 tablespoon; Vegetable oil - 1 tablespoon; Freshly chopped cilantro - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Chicken Noodles

1. Carrot, finely sliced or shredded - 1 large

2. Shredded green cabbage - 2 cups

3. Red bell pepper, thinly sliced - 1

4. Jalapeno pepper, seeded and minced - 2

5. Chopped green onions - ½ cup

6. Garlic, finely crushed - 3 cloves

7. Chicken broth - ½ cup

8. Seasoned rice vinegar - ¼ cup

9. Hoisin sauce - 1 tablespoon

10. Soy sauce, plus more to taste - 1 tablespoon

11. Ketchup - 1 tablespoon

12. Brown sugar - 1 tablespoon

13. Sriracha hot sauce, or more to taste - 1 tablespoon

14. Red pepper flakes - 1 teaspoon

15. Dried rice noodles - 1 (8 ounce) package

16. Salt - 1 pinch

17. Cooked chicken breast, torn into bite-size pieces - 8 ounces

18. Sesame oil - 1 tablespoon

19. Vegetable oil - 1 tablespoon

20. Freshly chopped cilantro - ½ cup

How to cook deliciously - Spicy Chicken Noodles

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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 steamy, 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. Chef John