Spicy Chiken Noodles Recipe

Rice noodles are always a hit in recipes. If the chicken wasn't overcooked, this spicy chicken noodles dish is wonderful for leftovers.  


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 – ½ cup chopped green onion – 3 cloves garlic, finely crushed Sauce: – ½ cup chicken broth – ¼ 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 flake Noodles: – 1 (8 ounce) package dried rice noodle – 1 pinch salt – 8 ounces cooked chicken breast, torn into bite-size piece – 1 tablespoon sesame oil – 1 tablespoon vegetable oil – ½ cup freshly chopped cilantro

Step 1

Combine carrots, cabbage, bell pepper, jalapeño pepper, green onions, and garlic in a bowl. 


Step 2

In a separate bowl, mix chicken broth, rice vinegar, hoisin, soy, ketchup, brown sugar, sriracha, and red pepper flakes. 

Step 3

Mix dry rice noodles in a large bowl. Cover with 6 cups boiling water and a pinch of salt. Stir occasionally for 10 minutes to tenderise noodles.  

Step 4

Drain cold water. Drain well. Bowl-mix. Top shredded chicken with sesame oil. Then coat. 

Step 5

Add vegetable oil to large skillet on high. Pour veggie mixture into nearly burning oil. Cook and stir vegetables for 1–2 minutes until steaming.  

Step 6

Stir sauce over high heat for 1 minute until bubbles form. Add noodles and chicken. Stir and heat items for 1 minute. Stop cooking. Add chopped cilantro. 

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