For those nights when you’re craving spicy, warming, Chinese inspired noodles, but don’t want to wait for takeout. Crispy caramelized ground chicken in a sweet, spicy, & tangy mushroom sauce atop egg noodles in steaming, spicy broth. These quick vegetable-filled Chinese inspired noodles can be made & ready in just about 30 minutes.
MEAL KIT CONTENTS:
12 oz ground chicken
6 oz egg noodles
8 oz Dan Dan Sauce (hoisin/liquid aminos/rice vinegar/mirin/honey/tahini)
4 oz ginger/onion/garlic/sesame oil blend
2 oz peanuts
4 oz red bell pepper
8 oz chicken stock
4 oz mushrooms
6 oz pak choi
Chili paste – spicy!
KITCHEN ITEMS NEEDED:
Cutting board & knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Bring a medium pot of water to a boil
Slice mushrooms into thin pieces
Cut whole pak choi into bite-size pieces
Core & thinly slice bell pepper
Roughly chop peanuts
Thinly slice green onions
Step 1: Cook Noodles
Cook the egg noodles for 3-5 minutes until tender. Drain & set aside.
Step 2: Make broth
To the pot used to cook the noodles, add all stock & add 1 container of the Dan Dan sauce. Bring to a simmer over medium heat. Keep warm.
Step 3: Prepare chicken
Heat half of the container of sesame oil/ginger/garlic blend in a large skillet. Add chicken, a pinch of salt & pepper, & cook for about 5 minutes. Slowly pour in other container of Dan Dan sauce. Bring the mixture to a simmer and cook until the sauce coats the chicken & the meat begins to caramelize & get crispy, about 5 minutes. Remove from the heat.
Step 4: Prepare veggies
Heat other half of sesame oil/ginger/garlic blend in another skillet over medium high heat. Add the mushrooms, peppers, & pak choi, & stirfry 2-3 minutes. Season with salt & pepper. Once cooked, add veggies to chicken mixture & toss together well.
Ladle the broth into bowls. Add the noodles & toss combine. Spoon chicken & veggie mixture on top. Top with green onions, chili paste if using & sesame seeds. Enjoy!