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Spicy Chicken "Takeout" Noodles
2 to 4 servings Easy
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Ingredients (15)

For the sauce:

  • 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

For the stir-fry:

  • 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
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Once you have your prep done, this healthy, veggie-studded Chinese noodle dish comes together fast. For the cooked, shredded chicken, use leftovers from last night’s roasted bird, or pick up a rotisserie chicken at the market on the way home from the office. This recipe calls for stir-frying the noodles, but don’t be intimidated—all you need to do is give everything a quick warmup in the pan to combine flavors.


For the sauce:
  1. 1In a bowl, whisk together all of the ingredients until well combined and the sugar has mostly dissolved. Set aside.

For the stir-fry:

  1. 1Bring a large pot of salted water to a boil and boil the noodles until al dente, according to the package directions. Drain.
  2. 2Meanwhile, in a wok or large frying pan, warm a glug of canola oil until it shimmers. Add the carrots and bell pepper and sauté, stirring, until just tender. Add the drained pasta to the pan along with the reserved sauce and shredded chicken. Add Sriracha to taste. Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes. Divide between bowls, sprinkle with the peanuts, and serve.

Photo by Chris Rochelle

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