Wednesday, August 20, 2014

Sriracha Soy Chicken and Vegetable Vermicelli

Sriracha Soy Chicken and Vegetable Vermicelli
I much prefer stir fries with noodles instead of rice. As a kid, I hated rice. I am not quite sure when I came around to it, probably around the same time I started eating sushi (in my 20s.) I would always prepare a plate of ramen noodles instead of rice whenever I ate any sort of stir fry dish. Nowadays, I use rice noodles instead of ramen, which I love even more. I was really wary of the ketchup in the recipe I pinned from STL Cooks. But there was no need to be scared, it was amazing. I didn't even hear any complaints from C about the use of fish sauce, which is quite a win. Feel free to add whatever vegetables you have on hand.
Sriracha Soy Chicken and Vegetable Vermicelli

1 package (10.5-12 ounces) rice noodle vermicelli
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into bite sized pieces
2 carrots, peeled and diced
3 tablespoons soy sauce
2 to 3 teaspoons Sriracha
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 ½ teaspoons fish sauce
2 teaspoons sesame seeds

Prepare the vermicelli per package directions. Heat the canola oil in a wok or cast iron skillet and add the chicken strips, bell pepper, broccoli and carrots; saute until the chicken is cooked through, 3 to 5 minutes.

Whisk together to soy sauce, Sriracha, ketchup, sesame oil, ginger, fish sauce and sesame seeds in a large bowl. Toss the noodles in the sauce, stir in the chicken and vegetables.
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