Spicy Thai Chicken and Veggie Noodles
Stir-fried Asian-style noodles with chicken, mushrooms, bell peppers, green onions, and a spicy Thai-inspired sauce, finished with chopped peanuts.
Servings: 4 servings
Ingredients
Ingredients
- 12 ounceAsian style noodles like rice noodles
- 1 tablespoonsesame oil
- 6 ouncemushrooms cleaned and sliced, I used cremini mushrooms
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 clovesgarlic minced
- 2 cupschicken breast cooked , cut in small pieces
- 1/4 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
- 4 green onions chopped
- 1/4 cuppeanuts chopped
- 1 cupchicken broth low sodium
- 1/2 cupsoy sauce low sodium
- 3 tablespoonsbrown sugar
- 1 tablespoonSriracha sauce or any other hot sauce
- 1 teaspoonred chili paste
- 1 teaspoonginger minced
Instructions
Instructions
- Cook the Asian-style noodles (12 ounces) according to package directions; drain and set aside.
- In a medium bowl, whisk together the sauce: 1 cup chicken broth, 1/2 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon Sriracha, 1 teaspoon red chili paste, 1 teaspoon minced ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set the sauce aside.
- Prepare vegetables and aromatics: have 6 ounces mushrooms cleaned and sliced, 1 red bell pepper sliced, 1 green bell pepper sliced, and 4 cloves garlic minced.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, about 5 minutes, until the mushrooms begin to brown.
- Add the sliced red and green bell peppers and the minced garlic to the skillet; cook, stirring, about 3 minutes until the peppers begin to soften.
- Add 2 cups cooked, cut chicken breast to the skillet and toss to combine; cook about 1 minute to heat the chicken.
- Pour the prepared sauce into the skillet, stir to combine, and bring to a boil. Cook about 2 minutes until the sauce is hot and slightly reduced. Taste and adjust seasoning if needed.
- Add the cooked noodles to the skillet and toss thoroughly so the noodles absorb the sauce and everything is evenly coated, about 1–2 minutes.
- Transfer to a serving dish and garnish with 4 chopped green onions and 1/4 cup chopped peanuts. Serve immediately.
Equipment
- Medium Bowl
- Large Skillet
- Colander
- Serving dish
Notes
You can increase or decrease the amount of sriracha/ chili paste called for to suit how spicy you’d like the dish to be.
You can use whatever type of chicken you have handy, or just use veggies.
This recipe will work for any type of Asian style noodles.
This dish will keep for3 – 4 daysin the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.
You can use whatever type of chicken you have handy, or just use veggies.
This recipe will work for any type of Asian style noodles.
This dish will keep for3 – 4 daysin the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.