Spicy Chicken Noodles
No matter what recipe they are used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasnt horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
No matter what recipe they are used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasnt horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
- 1 tablespoon vegetable oil
- 1/2 cup chopped green onions
- 1 pinch salt
- 1 teaspoon red pepper flakes
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- sauce:
- 1/2 cup chicken broth
- 1 tablespoon sesame oil
- noodles:
- 1 tablespoon hoisin sauce
- 1/4 cup seasoned rice vinegar
- 2 cups shredded green cabbage
- vegetables:
- 1/2 cup freshly chopped cilantro
- 1 tablespoon soy sauce, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 large carrot, finely sliced or shredded
- 2 jalapeno pepper, seeded and minced
- 3 cloves garlic, finely crushed
- 1 tablespoon sriracha hot sauce, or more to taste
- 1 (8 ounce) package dried rice noodles
- 8 ounces cooked chicken breast, torn into bite-size pieces
- Carbohydrate 129
- Cholesterol 85
- Fat 23.7
- Protein 38.7
- Sodium 2255
- Calories 895 calories;
Step-by-step
- 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.
My Go-To Weeknight Dinner: Spicy Chicken Noodles
As a busy working mom, I’m always on the hunt for quick, easy, and delicious meals that the whole family will enjoy. This spicy chicken noodle recipe has become a staple in our household. It's versatile, adaptable to whatever ingredients I have on hand, and always a crowd-pleaser. The best part? It's surprisingly simple to make, even on those nights when I'm exhausted after a long day at the office and managing the kids' after-school activities.
What I love most about this recipe is its adaptability. Leftover chicken? Perfect! Don't have jalapenos? Leave them out. Want to add some other vegetables? Go for it! The beauty of this dish lies in its flexibility. I've experimented with different types of noodles, too – sometimes I use thin rice noodles like the recipe suggests, and other times I opt for thicker udon noodles for a heartier meal. The flavor profile is robust enough to stand up to the variations, and the result is always satisfying.
The sauce is the real star here. The combination of chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha, and red pepper flakes creates a complex and savory flavor profile that's both sweet and spicy. It’s the perfect balance – a little bit tangy, a little bit sweet, and definitely a kick of heat. I usually adjust the amount of sriracha to my liking; sometimes I like a milder heat, other times I want it a bit spicier. The beauty of cooking at home is that you can always customize the recipe to your preferences.
One of the things that makes this recipe so efficient is the fact that much of the preparation can be done ahead of time. I often chop the vegetables the night before or even earlier in the week and store them in airtight containers in the fridge. This significantly reduces prep time on busy weeknights. The noodles cook quickly, and the sauce comes together in a matter of minutes. From start to finish, this entire meal can be on the table in under 30 minutes—a lifesaver when you're short on time!
Beyond the ease and speed of preparation, this dish is also incredibly healthy. It’s packed with protein from the chicken, and it's full of veggies. It’s a good source of fiber and carbohydrates, providing sustained energy throughout the evening. And if you’re watching your sodium intake, you can always reduce the amount of soy sauce to taste. This dish is a perfect example of how you can create a delicious and healthy meal without sacrificing flavor or convenience.
I often serve this with a side of steamed broccoli or a simple green salad. It's a complete and balanced meal that the whole family enjoys. It’s become a go-to recipe that’s saved me countless times on busy weeknights when I'm short on time but still want to provide a healthy and delicious dinner for my family. This recipe is a true testament to the power of simple, flavorful ingredients and efficient cooking techniques.
Pro-Tip: For an even quicker meal, use pre-shredded cabbage and carrots. It saves a significant amount of time on prep. And if you have leftover cooked rice, you can add a cup or two to the dish – it adds a nice texture and makes it even heartier.
This spicy chicken noodle recipe is more than just a meal; it's a testament to the joy of home cooking. It's a recipe that's evolved with me, adapted to my changing needs and preferences, and continues to bring comfort and satisfaction to my family's table.
