Ingredients
Vegetables:
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1 large carrot, finely sliced or shredded
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2 cups shredded green cabbage
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1 red bell pepper, thinly sliced
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2 jalapeno pepper, seeded and minced
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½ cup chopped green onions
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3 cloves garlic, finely crushed
Sauce:
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½ cup chicken broth
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¼ cup seasoned rice vinegar
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1 tablespoon hoisin sauce
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1 tablespoon soy sauce, plus more to taste
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1 tablespoon ketchup
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1 tablespoon brown sugar
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1 tablespoon sriracha hot sauce, or more to taste
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1 teaspoon red pepper flakes
Noodles:
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1 (8 ounce) package dried rice noodles
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1 pinch salt
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8 ounces cooked chicken breast, torn into bite-size pieces
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1 tablespoon sesame oil
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1 tablespoon vegetable oil
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½ cup freshly chopped cilantro
Directions
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Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
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Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
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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.
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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.
Recipe Tip
This recipe makes 2 large or 4 small portions.
Editor's Note:
This recipe is gluten-free, as long as you use tamari or another wheat-free soy sauce.
Nutrition Facts (per serving)
895 | Calories |
24g | Fat |
129g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 895 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 5g | 24% |
Cholesterol 86mg | 29% |
Sodium 2255mg | 98% |
Total Carbohydrate 129g | 47% |
Dietary Fiber 8g | 28% |
Total Sugars 25g | |
Protein 39g | 77% |
Vitamin C 116mg | 129% |
Calcium 126mg | 10% |
Iron 4mg | 22% |
Potassium 834mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.