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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Vegetables:
Sauce:
Noodles:

Directions

Instructions Checklist
  • Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.

    Advertisement
  • 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.

Chef's Note:

This recipe makes 2 large or 4 small portions.

Editor's Note:

This recipe is gluten-free, as long as you use tamari or another wheat-free soy sauce.

Nutrition Facts

895 calories; protein 38.7g; carbohydrates 129g; fat 23.7g; cholesterol 85.5mg; sodium 2255.4mg. Full Nutrition
Advertisement

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2017
I made this w/ prawns -- next time chicken - it was delicious and restaurant quality sauce . I plan to add more cabbage - as it cooked down . I soaked noodles only 6 min. I used reg. green cabbage and not sure if it was Chinese or regular in recipe, as did not state. This is one of our favorite dishes and will be making again.... No need to go out to get it now- thanks for sharing the recipe. update - made again added leftover chicken w/ sliced mushrooms and slice celery cut down heat as its is spicy as written by adding 1 hot pepper less siracha and read pepper flakes -still spicy -- its a delicious recipe ! Read More
(7)

Most helpful critical review

Rating: 3 stars
05/19/2020
Not my favorite Chef John meal, we found it too spicy. Read More
46 Ratings
  • 5 star values: 36
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2017
I made this w/ prawns -- next time chicken - it was delicious and restaurant quality sauce . I plan to add more cabbage - as it cooked down . I soaked noodles only 6 min. I used reg. green cabbage and not sure if it was Chinese or regular in recipe, as did not state. This is one of our favorite dishes and will be making again.... No need to go out to get it now- thanks for sharing the recipe. update - made again added leftover chicken w/ sliced mushrooms and slice celery cut down heat as its is spicy as written by adding 1 hot pepper less siracha and read pepper flakes -still spicy -- its a delicious recipe ! Read More
(7)
Rating: 5 stars
08/11/2017
These came out excellent. The sweet and spicy medley in my mouth harmoniously played to the same tune throughout the whole meal. I kept going back to the dish for more. Another Chef John classic. Read More
(4)
Rating: 5 stars
11/03/2017
As 1 reviewer already said this was restaurant quality. Had lots of cabbage from our garden so used a whole med size head, also 2 carrots, 4 small green peppers all from garden had some mushrooms that needed to be eaten so thru them in. No hoisin sauce or rice vinegar so subbed fish oil and mirin. Also didn't have jalapeño peppers so added a little extra sirachi. everything else the same. I never eat seconds and I had two heaping plates as did my partner! As usual Chef John delights. Read More
(3)
Advertisement
Rating: 4 stars
08/31/2017
Zero changes. I liked it a lot but will soak the noodles a little less next time they nearly disintegrated. BTW: The leftovers were excellent straight out of the refrigerator. Read More
(2)
Rating: 5 stars
09/09/2017
This was absolutely delicious! As for changes- I will say I couldn't find rice noodles so I just use fettuccine noodles.I also didn't use hoisin because I don't like it... but there was SO much flavor going on I didn't miss it. It was very very spicy because I used my homegrown jalapeños which are hotter than firecrackers but my family loves the spiciness. It could easily be made less spicy by adjusting the peppers and siracha as desired. We loved it! This recipe is a keeper! Read More
(2)
Rating: 5 stars
03/15/2018
One of few meals I made for husband and two kids that ALL loved! Made double which is enough for at least 6 servings. Substitutions based on my available ingredients: wheat spaghetti instead of rice noodles and no jalapeños. Chef John s recipes are the best. Read More
(2)
Advertisement
Rating: 5 stars
08/28/2017
Made exactly as written. Delicious - everyone loved it. Read More
(2)
Rating: 5 stars
01/26/2018
Excellent recipe! My husband LOVED it... Proclaiming it restaurant quality! We will be making this over and over. The only thing I did different was not adding the cilantro only because we do not care for it. Read More
(2)
Rating: 5 stars
12/21/2017
This is really good. I forgot the brown sugar but it apparently was unnecessary because this was delicious without it. Rice noodles sure are hard to separate though. I hope some research will help me figure out a better way because I spent many minutes pulling them apart with a fork and then resorted to my fingers and it still wasn't easy. As usual I toned down the spices. I only used one jalapeno and set the hot sauce and red pepper off to the side for people to add as they saw fit. Read More
(2)
Rating: 3 stars
05/19/2020
Not my favorite Chef John meal, we found it too spicy. Read More