Fiery Chicken And Rice Noodles Recipe By Tasty
FIERY CHICKEN AND RICE NOODLES
Up your noodle game with this spicy dish of perfection! Ready in 30 minutes, Fiery Seasoning from the Tasty™ Seasoning Kit- a mix of sriracha, lime and garlic - brings a memorable heat to the whole meal.
Provided by Club House
Categories Entrees,
Yield 4
Number Of Ingredients 15
Steps:
- On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons (10 ml) of the Fiery Seasoning.
- Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2 to 3 minutes, until golden brown. Flip and cook on the other side for 2 to 3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
- In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons (10 ml) of the Fiery Seasoning. Whisk to combine.
- Toss the cooked vermicelli noodles in the sauce until fully coated.
- Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
- Enjoy!
FIERY CHICKEN AND RICE NOODLES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, McCormick® Fiery Spice Blend, canola oil, fish sauce, warm water, limes, brown sugar, rice noodle, persian cucumber, fresh cilantro, fresh mint, red onion, unsalted peanuts, lime wedge
Provided by Tasty
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
- Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
- In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
- Toss the cooked vermicelli noodles in the sauce until fully coated.
- Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 107 grams, Fat 20 grams, Fiber 5 grams, Protein 39 grams, Sugar 6 grams
FIERY CHICKEN AND RICE NOODLES
Up your noodle game with this spicy dish of perfection! Ready in 30 minutes, McCormick® Fiery Seasoning - a mix of sriracha, lime and garlic - brings a memorable heat to the whole meal. Recipe & Photo Credit: Tasty.
Provided by McCormick
Categories Entrees,Rice Noodle Bowls,
Yield 4
Number Of Ingredients 15
Steps:
- On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery Seasoning
- Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2 to 3 minutes, until golden brown. Flip and cook on the other side for 2 to 3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
- In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery Seasoning. Whisk to combine.
- Toss the cooked vermicelli noodles in the sauce until fully coated.
- Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
- Enjoy!
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- 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, 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, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
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