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.

    2 people made this

    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

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place carrots, cabbage, capsicum, jalapeno pepper, green onions and garlic in a bowl.
    2. Make the sauce

    3. Mix chicken stock, rice vinegar, hoisin sauce, soy sauce, tomato sauce, brown sugar, sriracha sauce, and chilli flakes together in a bowl until combined.
    4. Make the noodles

    5. 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.
    6. 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

    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.

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