Spicy Chicken Noodles

Recipe View 5 mins In a mixing bowl, combine the carrot, cabbage, bell pepper, jalapeno pepper, green onions, and garlic. (Prep: 5 minutes)

Recipe View 3 mins In a separate mixing bowl, whisk together the chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes. (Prep: 3 minutes)

Recipe View 12 mins Place the dry rice noodles in a large mixing bowl. Cover with about 6 cups of boiling water; add a pinch of salt. Stir occasionally until noodles are soft, approximately 10 minutes. Drain and rinse with cold water until cool. Drain thoroughly and transfer to a mixing bowl. Add the shredded chicken and drizzle with sesame oil; toss to coat. (Cook: 12 minutes)

Recipe View 2 mins Heat a large skillet or wok over high heat and add the vegetable oil. When the oil is hot (almost smoking), add the vegetable mixture. Cook and stir until the vegetables are hot and slightly softened, 1-2 minutes. (Cook: 2 minutes)

Recipe View 1 mins Pour in the sauce and cook, stirring constantly, until the sauce begins to bubble and thicken slightly, about 1 minute. (Cook: 1 minute)

Recipe View 1 mins Add the noodles and chicken to the skillet. Cook and stir to combine all ingredients and ensure they are heated through, about 1 minute. (Cook: 1 minute)

Recipe View 1 mins Remove from heat and stir in the freshly chopped cilantro. Serve immediately. (Prep: 1 minute)