SPICY NOODLE BOWLS RECIPES

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm., Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.

Steps:

• Heat a pan to medium high heat with some coconut oil (vegetable or canola will also work)
• Season your chicken with salt and pepper
• Brown your chicken in the pan (it doesn’t have to be cooked through) and set aside onto a plate
• Add your ginger, garlic, and scallions to the same pot and stir for a few minutes, until the veggies have softened
• Add the curry paste and stir together, let this cook for another minute
• Add the chicken stock and, using a wooden spoon, scrape the bits off the bottom of the pot that have stuck from the chicken and vegetables
• Bring this mixture to a boil and reduce to a simmer
• Add the chicken back into the pot, and simmer for 25 minutes
• Meanwhile, bring a separate pot of water to a boil
• When boiling, add your rice noodles and cook for 5 or so minutes, until soft but not mushy (follow package instructions if it tells you differently)
• When your broth is finished simmering, add your fish sauce, brown sugar, and soy sauce
• Remove the chicken to a plate and shred using 2 forks. Add it back into the broth
• When your noodles are done cooking, drain them in a colander and add them to the broth (to have more control over the amount noodles to broth, you can add plain noodles into each bowl and ladle broth on top of that.)
• Garnish with cilantro and bean sprouts. If you want to kick the heat up another notch, also top with thinly sliced spicy peppers (red jalapeno is what’s photographed).