SPICY NOODLES RECIPES

SPICY CHICKEN NOODLES RECIPE | ALLRECIPES

Spicy Chicken Noodles Recipe | Allrecipes image

No matter what recipe they're 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 wasn't 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.

Provided by Chef John

Categories Main Dishes Bowls

Total Time 28 minutes

Prep Time 15 minutes

Cook Time 13 minutes

Yield 2 servings

Number Of Ingredients 20

Ingredients

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
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
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

Steps:

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.

Nutrition Facts : Calories 894.8 calories, CarbohydrateContent 129 g, CholesterolContent 85.5 mg, FatContent 23.7 g, FiberContent 7.8 g, ProteinContent 38.7 g, SaturatedFatContent 4.7 g, SodiumContent 2255.4 mg, SugarContent 24.5 g

SPICY ASIAN NOODLES RECIPE: HOW TO MAKE IT

Spicy Asian Noodles Recipe: How to Make It image

If you crave Asian food or just want to add some excitement to suppertime, give this exotic pasta from our Test Kitchen a try. The linguine with crunchy veggies, peanut butter and sesame seeds can be served warm or cold. For more zip, stir in an extra splash of hot pepper sauce.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 12

Ingredients

4 ounces uncooked linguine
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons molasses
1 cup fresh snow peas, cut in half
1/2 medium sweet red pepper, thinly sliced
2 green onions, thinly sliced
2 tablespoons reduced-fat peanut butter
4-1/2 teaspoons cider vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 to 2 teaspoons hot pepper sauce
2 teaspoons sesame seeds

Steps:

Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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