Spicy Chicken Noodles

Once you've done the prep work, Chef John's spicy chicken and rice noodle bowls--with lots of veggies and a delicious sauce--come together in just minutes.

• Preparation Time: 15 mins
• Cooking Time: 13 mins
• Total Time: 28 mins
• Calories: 895 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 tablespoon ketchup
• 1 teaspoon red pepper flakes
• 1 (8 ounce) package dried rice noodles
• 1 tablespoon hoisin sauce
• 2 cups shredded green cabbage
• 2 jalapeno pepper, seeded and minced
• 3 cloves garlic, finely crushed
• 1 tablespoon Sriracha hot sauce, or more to taste
• 1 large carrot, finely sliced or shredded
• 1 tablespoon soy sauce, plus more to taste
• 8 ounces cooked chicken breast, torn into bite-size pieces
• 0.5 cup chicken broth
• 0.5 cup chopped green onions
• 0.25 cup seasoned rice vinegar
• 0.5 cup freshly chopped cilantro

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.