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- 8 oz rice noodles - 1 lb boneless, skinless chicken breasts, thinly sliced - 2 tablespoons Sriracha sauce (adjust for desired spice level) - 1 tablespoon soy sauce - 1 tablespoon toasted sesame oil - 2 tablespoons vegetable oil - 1 red bell pepper, julienned - 1 cup snap peas, trimmed - 3 green onions, sliced diagonally - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste - Toasted sesame seeds for garnish - Rice noodles: They form the base of the dish. They soak up flavors well and add a great texture. - Chicken breasts: The main protein source, adding heartiness and taste to your meal. - Sriracha sauce: This spicy sauce gives the dish its kick. You can adjust it to your taste. - Soy sauce: Adds depth and umami flavor, enhancing the overall taste. - Toasted sesame oil: This oil brings a nutty aroma and rich flavor, making the dish more complex. - Vegetables: Red bell pepper and snap peas add color, crunch, and nutrients. - Rice noodles: You can use egg noodles or whole wheat noodles if needed. - Chicken breasts: Chicken thighs work well and stay juicy. - Sriracha sauce: Chili garlic sauce or a milder hot sauce can be used instead. - Soy sauce: Tamari or coconut aminos are great gluten-free options. - Toasted sesame oil: Regular sesame oil or olive oil can substitute in a pinch. - Vegetables: Broccoli, carrots, or bell peppers can replace the snap peas. {{ingredient_image_2}} To cook rice noodles, start by boiling water in a large pot. Once the water bubbles, add your 8 ounces of rice noodles. Follow the package instructions and cook until they are al dente. This usually takes about 5-7 minutes. When they are done, drain the noodles and rinse them under cold water. This stops the cooking process and helps keep them from getting sticky. Set these noodles aside for later. Next, you need to prepare the chicken. Take 1 pound of boneless, skinless chicken breasts and slice them thinly. In a mixing bowl, combine the sliced chicken with 2 tablespoons of Sriracha sauce, 1 tablespoon of soy sauce, and 1 tablespoon of toasted sesame oil. Add a pinch of salt and pepper to taste. Mix everything well to ensure the chicken is coated evenly. Let it marinate for at least 10 minutes. This step adds a lot of flavor! Now, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken. Stir-fry the chicken for about 5-7 minutes. It should be golden brown and fully cooked. Once done, take the chicken out of the skillet and place it on a plate. In the same skillet, add a bit more vegetable oil if needed. Toss in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté them for about 30 seconds until they smell good. Then, add 1 red bell pepper and 1 cup of snap peas. Stir-fry these veggies for about 3-4 minutes. They should be tender but still crisp. Lower the heat to medium. Return the cooked chicken to the skillet along with the cooled rice noodles. Use tongs to gently toss everything together. Make sure the chicken and vegetables mix well with the noodles. Let the dish heat through for 2-3 more minutes. Stir gently to combine all the flavors. This final heating step makes sure every bite is delicious! To control the heat, start with just one tablespoon of Sriracha. Taste the dish after mixing. If you want more spice, add a bit more Sriracha. You can also add red pepper flakes for extra heat. For milder noodles, use less Sriracha or add a splash of coconut milk. This helps tone down the spice. Using the right oil can make a big difference. I recommend vegetable oil for its high smoke point. It can handle the heat without burning. You can also use peanut oil for a nutty flavor. If you want a healthier option, try avocado oil. It works well in high heat and adds a light taste. To keep chicken tender, slice it thinly against the grain. Marinating it in Sriracha and soy sauce adds flavor and moisture. Stir-fry the chicken on high heat for just enough time. Cook until it's golden brown but not dry. If you overcook it, the chicken can become tough. Always check for doneness to ensure it's juicy. Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 10 minutes enhances the flavor. For best results, marinate for 30 minutes or longer in the refrigerator. Adjust Spice Level: The Sriracha sauce can be adjusted to your taste. Start with less if you're sensitive to spice and add more gradually while cooking. Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in flavor. Always opt for fresh over pre-packaged versions for the best taste. Perfect Noodle Texture: Rinsing the cooked noodles under cold water stops the cooking process and prevents them from becoming mushy. Make sure they are al dente before draining. {{image_4}} You can easily make this dish vegetarian or vegan. Replace the chicken with tofu or tempeh. These options absorb flavors well. Use firm tofu and press it to remove excess water. Cut it into cubes and marinate it just like the chicken. For a vegan sauce, use a mix of Sriracha and a plant-based soy sauce. If you want to mix things up, try different sauces. You can swap Sriracha for chili garlic sauce for a different kick. Teriyaki sauce adds a sweet flavor. For a nutty taste, use peanut sauce instead. Each sauce brings its own twist and can change the dish's vibe. Feel free to play with vegetables. Broccoli, carrots, or bell peppers all work well. You can also add mushrooms for extra umami. Baby corn and bok choy add a nice crunch, too. Mix and match your favorites for a colorful plate. Using seasonal veggies can enhance taste and nutrition. Store your Spicy Sriracha Chicken Noodles in an airtight container. This keeps them fresh and tasty. Let them cool before sealing. You can keep leftovers in the fridge for up to three days. Use clear containers so you can see what’s inside. If you want to keep them longer, consider freezing. Reheating is simple. Use a microwave or a skillet. If you use a microwave, heat in short bursts. Stir after each burst to heat evenly. If using a skillet, add a splash of water to keep it moist. Heat over medium until warm, about 5-7 minutes. Make sure to stir often. To freeze, place the cooled noodles in freezer bags. Remove as much air as possible. This prevents freezer burn. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as described above for best results. Yes, you can prepare this dish ahead of time. Cook the noodles and chicken separately. Store them in airtight containers in the fridge. When ready to eat, stir-fry the chicken and veggies, then add the noodles. This keeps everything fresh. You can serve this dish with: - Steamed broccoli - Crispy spring rolls - A simple cucumber salad - Extra Sriracha on the side These options add variety and balance the heat. Most Sriracha sauces are gluten-free. However, always check the label. Some brands may use soy sauce that contains gluten. Look for certified gluten-free options to be safe. To reduce the spice, use less Sriracha sauce. You can also add more noodles or vegetables to balance the heat. Adding a splash of coconut milk can also help tone down the spiciness. Adjust until it fits your taste! This blog post covered how to make Spicy Sriracha Chicken Noodles. We explored key ingredients and their roles, plus common substitutes. You learned step-by-step cooking tips, from rice noodles to marinated chicken. We discussed ways to adjust spice levels and what oils work best. Variations showed you how to make the dish vegetarian or vegan and use different veggies. Finally, you got storage tips for leftovers and answers to common questions. With these tools, you can enjoy a delicious meal tailored to your taste. Happy cooking!

Spicy Sriracha Chicken Noodles

Elevate your weeknight meals with this Spicy Sriracha Chicken Noodles recipe! Perfect for a quick chicken stir-fry, these spicy Asian noodles combine tender rice noodles with marinated chicken, vibrant veggies, and a kick of Sriracha for heat. Ready in just 25 minutes, this easy weeknight dinner is sure to impress. Save this recipe for a delicious dinner tonight! #SpicySrirachaChickenNoodles #RiceNoodlesRecipe #EasyWeeknightDinner #QuickChickenStirFry
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Ingredients
  

8 oz rice noodles

1 lb boneless, skinless chicken breasts, thinly sliced

2 tablespoons Sriracha sauce (adjust for desired spice level)

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

2 tablespoons vegetable oil

1 red bell pepper, julienned

1 cup snap peas, trimmed

3 green onions, sliced diagonally

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

Salt and pepper to taste

Toasted sesame seeds for garnish

Instructions
 

Cook Noodles: In a large pot, bring water to a rolling boil. Add the rice noodles and cook according to package directions until al dente. Once done, drain the noodles and rinse them under cold water to halt the cooking process. Set the noodles aside for later use.

    Prepare Chicken: In a mixing bowl, combine the sliced chicken with Sriracha, soy sauce, sesame oil, and a pinch of salt and pepper. Toss well to ensure the chicken is evenly coated. Allow it to marinate for at least 10 minutes to enrich the flavor profile.

      Stir-Fry Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

        Cook Vegetables: In the same skillet, add a splash more vegetable oil if necessary. Add the minced garlic and grated ginger, sautéing for about 30 seconds or until aromatic. Next, toss in the julienned red bell pepper and snap peas, stir-frying for about 3-4 minutes until they reach a tender-crisp texture.

          Combine Ingredients: Lower the heat to medium and return the cooked chicken to the skillet, along with the cooked rice noodles. Use tongs to gently toss everything together, ensuring the chicken and vegetables are evenly mixed with the noodles. Allow the dish to heat through for an additional 2-3 minutes, stirring gently to combine flavors.

            Garnish and Serve: Transfer the spicy chicken noodles to serving plates or bowls. Garnish with a sprinkle of sliced green onions and toasted sesame seeds for a burst of crunch and extra flavor. Serve hot and enjoy!

              Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings