Sriracha Chicken Noodles

Sriracha Chicken Noodles

Oh goodness me, these Sriracha Chicken Noodles are so good. An easy 30 minute meal for your weeknight repertoire. Especially in the Summer time when you want a quick meal that’s comforting, fresh, and pairs perfectly with an outdoor patio.

I’m sure you can tell that I’m on that Asian fusion kick again. This happens for a couple reasons. My pantry essentials always consist of white rice, Annie Chun’s Brown Rice Noodles, soy sauce is always in my fridge along with hoisin, oyster sauce, fish sauce and sesame oil, and I ALWAYS have Sriracha on hand.

If you have those pantry essentials you can create endless options of Asian dishes that are easy to put together and super quick. What I love about all Asian dishes is that they’re quick. Most dishes consist of stir fried packed veggies, with noodles, an easy sauce and a protein {most likely fried or pan fried}.

Sriracha Chicken Noodles

I try to lighten up my weeknight meals and this is definitely the way to go. Easy pan cooked chicken breasts, sauteed carrots, a sriracha sauce that’ll make you slap yo mama and brown rice noodles. Garnish with fresh sliced cucumber to cool you down and dry roasted peanuts for crunch.

I made this with chicken breast but you can substitute with shrimp, sliced beef or tofu. Like most noodle bowls, it’s all about the garnishes. Sesame Seeds, Red Pepper Flake, Dry Roasted Peanuts and thinly sliced Cucumber makes this dish. Try adding bean sprouts or cilantro for variation.
Rice noodles are so easy to cook and can be drained and set aside until you’re ready to add it to the dish. Boil water in a large pot and take off the heat, add rice noodles to steep in the warm water for 8 minutes. Drain thoroughly and rinse with cold water. If they stick together just rinse with more water when ready to use.

If you’re bold throw some red pepper flakes on top or more Sriracha!

Wine Recommendation: We enjoyed this dish with a fruit forward Rose, try a Sangiovese RosΓ© from Washington! We love Barnard Griffin, it was just on the Wine Enthusiast’s 15 Summer Wines Under $15.

Sriracha Chicken Noodles

Sriracha Chicken Noodles

24 June, 2017
: 4 Servings
: 10 min
: 20 min
: 30 min
: Easy

I made this with chicken breast but you can substitute with shrimp, sliced beef or tofu. Like most noodle bowls, it's all about the garnishes. Sesame Seeds, Red Pepper Flake, Dry Roasted Peanuts and thinly sliced Cucumber makes this dish. Try adding bean sprouts or cilantro for variation. Rice noodles are so easy to cook and can be drained and set aside until you're ready to add it to the dish. Boil water in a large pot and take off the heat, add rice noodles to steep in the warm water for 8 minutes. Drain thoroughly and rinse with cold water. If they stick together just rinse with more water when ready to use.

By:

Ingredients
  • 2 whole Chicken Breasts, boneless and skinless, thinly sliced
  • 2 tablespoons Olive Oil
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 package {8 ounces} Brown Rice Noodles, cooked according to package and drained well
  • 1 tablespoon Sesame Oil
  • 2 whole Carrots, peeled and cut into thin matchsticks
  • 4 cloves Garlic, minced
  • 1/2 cup Chicken Stock
  • 1/2 cup Low Sodium Soy Sauce
  • 2 tablespoons Sriracha
  • 1 whole Cucumber, seeded and cut into thin matchsticks
  • Dry Roasted Peanuts, chopped for garnish
  • Red Pepper Flake, for garnish {optional}
  • Black Sesame Seeds, for garnish
Directions
  • Step 1 Heat olive oil in a large pan over medium high heat. Season chicken with kosher salt and black pepper. Add chicken slices to the pan and cook in an even layer. Cook 2-3 minutes per side. Remove chicken to a plate and set aside.
  • Step 2 Turn heat down to medium. Add sesame oil and sliced carrots to the pan and cook to slightly soften, about 2 minutes. Add minced garlic and cook until browned and fragrant, about 1 minute.
  • Step 3 Deglaze pan with chicken stock. Add soy sauce and sriracha, stir together to combine. Bring to a simmer and cook for 2 minutes to reduce.
  • Step 4 Add chicken back to the pan and cook in sauce for 4-5 minutes, sauce should look slightly thickened and chicken should be cooked through.
  • Step 5 Turn heat off and add in the cooked rice noodles. Toss in the sauce to combine.
  • Step 6 Serve with cucumber sticks and garnish with chopped peanuts, red pepper flake {optional} and sesame seeds. Enjoy!

Sriracha Chicken Noodles

Savor and Enjoy!



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