This spicy chicken noodles dish is perfect for using leftover chicken. If you want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
• 1 large carrot, finely sliced or shredded
• 2 cups shredded green cabbage
• 1 red bell pepper, thinly sliced
• 2 jalapeno pepper, seeded and minced• 1/2 cup chopped green onions
• 3 cloves garlic, finely crushed
• 1/2 cup chicken broth
• 1/4 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
• 1/2 cup freshly chopped cilantro
• 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, for 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, for 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, for about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, for about 1 minute. Remove from heat. Add chopped cilantro; stir.