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Description
A high-protein, flavorful noodle bowl featuring tender spicy chicken, crunchy cashews, fresh vegetables, and rice noodles tossed in a savory sauce for a quick and satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz rice noodles
- 1/2 cup unsalted cashews, roughly chopped
- 2 tbsp soy sauce
- 2 tbsp sriracha or chili garlic sauce (adjust for spice level)
- 1 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Cook rice noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together soy sauce, sriracha, hoisin sauce, garlic, and ginger to make the sauce.
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add chicken slices, season with salt and pepper, and stir-fry until cooked through and slightly browned, about 5-7 minutes. Remove and set aside.
- Add remaining oil to the pan. Stir-fry broccoli and bell pepper for 3-4 minutes until crisp-tender.
- Return chicken to the pan, pour in the sauce, and toss to coat. Add cashews and cooked noodles, stirring everything together for 2 minutes until heated through.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- For extra protein, add tofu or edamame.
- Adjust spice level by reducing sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
- Use gluten-free soy sauce for a gluten-free option.