Spicy Chicken with Handmade Noodles

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Ingredients

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 onions

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 flakes

Noodles:

1 (8 ounce) package dried rice noodles

1 pinch salt

8 ounces cooked chicken breast, torn into bite-size pieces

1 tablespoon sesame oil

1 tablespoon vegetable oil

½ cup freshly chopped cilantro

Directions

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.

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