Spicy Chicken and Vegetable Noodles
35 minutes
Once you've done the prep work, these spicy chicken and rice noodle bowls, with lots of veggies and a delicious sauce, come together in just minutes.
Chef John
2 people made this
Ingredients
Serves: 2
- 1 large carrot, finely sliced or shredded
- 2 cups shredded green cabbage
- 1 red capsicum, thinly sliced
- 2 jalapeno pepper, seeded and finely chopped
- 1/2 cup chopped green onions
- 3 cloves garlic, crushed
- 1 tablespoon vegetable oil
- 1/2 cup chopped fresh coriander
- Sauce
- 1/2 cup chicken stock
- 1/4 cup seasoned rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha hot sauce, or more to taste
- 1 teaspoon red chilli flakes
- Noodles
- 250g dried rice noodles
- 1 pinch salt
- 225g cooked chicken breast, chopped
- 1 tablespoon sesame oil
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Place carrots, cabbage, capsicum, jalapeno pepper, green onions and garlic in a bowl.
- Mix chicken stock, rice vinegar, hoisin sauce, soy sauce, tomato sauce, brown sugar, sriracha sauce, and chilli flakes together in a bowl until combined.
- Place rice noodles in a large bowl. Cover with boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; rinse under cold water. Drain thoroughly. Transfer to a bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat a wok over high heat; drizzle in vegetable oil. Stir-fry vegetables for 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodle and chicken mixture. Stir-fry until heated through, about 1 minute. Remove from heat. Add coriander; stir. Serve
Make the sauce
Make the noodles
Chef's Note:
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.
