Spicy Asian Noodles with Chicken

Thai Chicken

Last night I took inspiration at Culinary in the Country for Dinner. The Spicy Asian Noodles with Chicken looked so good that I had to cook it. This meal is perfect for weeknights. It can be ready in less than 30 minutes. The combination of flavors worked really well for us. The boys loved it. Another repeater in the house. By the time I was finised taking the pictures of the plate the chicken was gone.

This meals goes well with:

Mango Salsa

Artisan Bread

Spicy Asian Noodles with Chicken (Adapted from CL)

6.75 ounce package thin rice sticks
1 tablespoon toasted sesame oil, divided
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sambal oelek (or to taste)
1/4 cup chopped dry-roasted peanuts

Cook noodles according to package directions, which is typically done by soaking them in very hot water until tender. Drain and rinse under cold water - drain well.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Stir in ginger and garlic - cook until fragrant, about 1 minute. Scoop mixture into a large bowl and stir in remaining teaspoon of oil, cooked chicken, scallions, cilantro, soy sauce, hoisin, vinegar and sambal oelek.

Slice noodles into smaller pieces to allow them to mix well with the ingredients. Add noodles to the large bowl and toss well to coat. Serve with a sprinkling of the chopped peanuts.

Makes about 4 servings.