 | As soon as I saw Szechaun Chicken with Noodles on Prevention RD, I knew I had to make it. It is such a simple, quick and easy dish to prepare. I also knew I wanted to make a few changes. I never like traditional pasta in Asian dishes, the texture doesn't work for me. Unfortunately the Asian section of the grocery store in Aspen leaves a lot to be desired. I was able to find rice noodles, but there was only one kind. I am used to the countless varieties at Ranch 99. Miss F wasn't a huge fan, she said she only liked the chicken. She likes broccoli whole, but I think the slaw confused her a bit. I really enjoyed this dish, I will make it again at home with my preferred noodles and with shrimp. |
8 ounces rice noodles
2 chicken breasts, sliced into thin strips
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
10 ounces broccoli slaw
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Sriracha
2 teaspoons sugar
Prepare noodles per package instructions, drain and set aside. Toss the chicken with the cornstarch in a large Ziploc bag. Heat the oil in a large wok or skillet over medium-high heat. Once hot, add the chicken and sauté 3 minutes. Add the broccoli slaw and sauté 3 minutes more. Add garlic and sauté until fragrant, about 30 seconds. Add the drained noodles to the skillet. Add the sugar, soy sauce, and vinegar to the wok and stir fry for 1-2 minutes to heat through. Serve hot.
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