Spicy Chicken (or Tofu) Noodles
Healthy, Vegetarian, Weeknight
Ingredients
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 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
Noodles:
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
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 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.
Notes
This recipe makes 2 large or 4 small portions.
Editor's Note:
This recipe is gluten-free, as long as you use tamari or another wheat-free soy sauce.
Nutrition
Calories: 895 kcal
Total Carbohydrates: 129g
Cholesterol: 85 mg
Total Fat: 23.7 g
Protein: 38.7 g
Sodium: 2255 mg