Spicy Chicken Noodles – It’s The Rice That Makes It Nice

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The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai that I usually do. Which is understandable, since no matter what recipe they’re used in, rice noodles are a proven crowd-pleaser.

By the way, I’ll post a recipe for pad Thai just as soon as my version comes out at least as well as the worst restaurant example in town. I’m not quite there yet. In the meantime, we can all practice our rice noodle soaking technique. As I mentioned, check the package of noodles you buy, as the time will vary depending on the size of the noodle.

I think this 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. Either way, I really hope you give this spicy chicken noodles recipe a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
8 ounces dry rice noodles, soaked in 6 cups of boiling, lightly salted water (drain and rinse before using)
8 ounces cooked chicken breast, torn
1 tablespoon sesame oil
For the sauce:
3 tablespoons hoisin
1 tablespoon soy sauce, plus more to taste
1 tablespoon ketchup
1 tablespoon brown sugar
1 or 2 tablespoons Sriracha, or other hot sauce
1 teaspoon hot chili flakes
1/4 cup seasoned rice vinegar
1/2 cup chicken broth
For the vegetables:
1 large carrot, finely sliced or shredded
1 red bell pepper, thinly sliced
2 jalapeno peppers, thinly sliced
2 cups finely sliced green cabbage
1/2 cup chopped green onions
3 cloves garlic, finely crushed
1/2 cup freshly chopped cilantro


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