Spicy Chicken "Takeout" Noodles Recipe

Name: Spicy Chicken "Takeout" Noodles Recipe
Ingredients: 1 1/2 tablespoons light brown sugar; 1 large garlic clove, minced; 1 1/2 teaspoons grated fresh ginger; 2 green onions, thinly sliced; 3 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon canola oil; 1 1/2 teaspoons toasted sesame oil; 9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine; Canola oil; 1 large carrot, peeled and cut into matchsticks; 1 small red bell pepper, stemmed, seeded, and cut into small slices; 1 cup cooked, shredded chicken; Sriracha; 1/4 cup chopped toasted peanuts

15 ingredients

10 steps

Ingredients

1 1/2 tablespoons light brown sugar
1 large garlic clove, minced
1 1/2 teaspoons grated fresh ginger
2 green onions, thinly sliced
3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon canola oil
1 1/2 teaspoons toasted sesame oil
9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine
Canola oil
1 large carrot, peeled and cut into matchsticks
1 small red bell pepper, stemmed, seeded, and cut into small slices
1 cup cooked, shredded chicken
Sriracha
1/4 cup chopped toasted peanuts

Directions

1

In a bowl, whisk together all of the ingredients until well combined and the sugar has mostly dissolved.
2

Set aside.
3

Bring a large pot of salted water to a boil and boil the noodles until al dente, according to the package directions.
4

Drain.
5

Meanwhile, in a wok or large frying pan, warm a glug of canola oil until it shimmers.
6

Add the carrots and bell pepper and saute, stirring, until just tender.
7

Add the drained pasta to the pan along with the reserved sauce and shredded chicken.
8

Add Sriracha to taste.
9

Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes.
10

Divide between bowls, sprinkle with the peanuts, and serve.