Recipe by Kniterly
"Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce."
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1 1/2 tablespoons
2 1/2 tablespoons
chile-garlic sauce (such as Sriracha®), or more to taste
minced fresh ginger root
1 (16 ounce) package
thick rice noodles
sliced red bell pepper
cooked chicken breasts, cut into 1-inch cubes
chopped fresh cilantro
Its not bad, the broth could use a little salt. And when you cook the rice noodles make sure you use a large pot and stir it constantly because the rice noodles are really sticky.
It has a good taste, but 3 stars due to the preparation. I followed the directions exactly. By the time the vegetables cooked, the noodles were way overcooked and mushy from stirring. What I would do next time is cook the pepper and zucchini separately and just mix in at the end.
I loved the sauce! Switched the veggies for sauteed mushrooms, green peppers, green onions, and added a bit of tahini paste instead of using peanuts, but it was amazing.
Very easy, but very good! Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
One Pot Thai-Style Rice Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
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