Ingredients
1 large carrot, finely sliced or shredded
500 g shredded green cabbage
1 red bell pepper, thinly sliced
2 jalapeno peppers, seeded and minced
120 g chopped green onions
3 cloves garlic, finely crushed
120 ml chicken broth
60 ml seasoned rice vinegar
15 ml hoisin sauce
15 ml soy sauce, plus more to taste
15 ml ketchup
15 ml brown sugar
15 ml sriracha hot sauce, or more to taste
5 ml red pepper flakes
225 g dried rice noodles
1 pinch salt
225 g cooked chicken breast, torn into bite-size pieces
15 ml sesame oil
15 ml vegetable oil
120 ml freshly chopped cilantro
Directions
Step 1
In a mixing bowl, combine carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic.
Step 2
In a separate mixing bowl, mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes.
Step 3
Place the dried rice noodles in a large mixing bowl. Cover with about 1.5 liters of boiling water and add a pinch of salt. Stir occasionally until the noodles are soft, about 10 minutes. Drain and rinse with cold water. Drain thoroughly and transfer to a mixing bowl. Add the shredded chicken and drizzle with sesame oil. Toss to coat.
Step 4
Heat a large skillet over high heat and drizzle in vegetable oil. Once the oil is hot, add the vegetable mixture. Cook and stir until the vegetables are hot and steamy, for about 1 to 2 minutes. Pour in the sauce and cook and stir over high heat until the sauce starts to bubble, about 1 minute. Add the noodles and chicken. Cook and stir to blend the ingredients and ensure they are hot, about 1 minute. Remove from the heat and add the chopped cilantro; stir.