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spicy noodles recipe

Spicy Drunken Noodles with Chicken

Ingredients

  • 1 cup Orange Habanero Salsa (Melissa's Produce)
  • 3 chicken breasts, chopped
  • 4 tbsp vegetable oil
  • 1 14 oz package of rice noodles
  • 4 tbsp soy sauce (I used light sodium.)
  • 1 tbsp sesame oil
  • 2 tbsp Hoisin sauce
  • 2 tbsp brown sugar, packed (light or dark)
  • salt and pepper
  • 2 tbsp chopped fresh garlic
  • 7-8 mini bell peppers, chopped
  • 4 oz fresh baby snow peas
  • 1 can baby corn, chopped in half
  • 3 green onions, chopped (green and white)
  • 1/4 cup fresh basil, chopped
  • 1 tbsp hot chili sauce (I used homemade.)

Instructions

  1. PREP Step: Place chicken breasts and salsa in bowl; cover and refrigerate for at least 30 minutes.

  2. Boil 3 qts of water; when boiling, dump rice noodles in and boil 6 minutes. Drain thoroughly in strainer. Leave aside.

  3. Heat wok, add two of the tbsp of oil. Add chopped chicken and marinade; sprinkle with salt and pepper. Cook chicken until almost entirely done. Remove from wok and set aside.

  4. While chicken is cooking, make sauce from: soy sauce, sesame oil, Hoisin sauce, brown sugar, pinch of both salt and pepper. Leave in separate bowl.

  5. Keep wok hot. Add remaining 2 tbsp of oil. Dump in garlic, bell peppers, snow peas and baby corn. Cook for 2-3 minutes.

  6. Add in green onions and fresh basil. Cook another two minutes.

  7. Put chicken back in pan, along with noodles, chili oil and the sauce mix. (If noodles are clumpy, quickly rinse with cold water and drain.) Combine and heat through, another 4-5 minutes. Serve hot.