Firecracker Chicken Noodles

About This Recipe

Instant soy and scallion noodles with ground chicken breast, stir fried cabbage and carrots, and a sweet and spicy sauce.

Ingredients

• 3 packs (101g each) Momofuku Soy and Scallion Noodles (see notes)
• 1 Tablespoon Olive Oil
• 4 cups (6 oz) Coleslaw mix
• 1 pound Ground Chicken Breast
• Lime Wedges and Toasted Sesame Seeds (for serving)
• ⅓ cup (80g) Maple Syrup
• ¼ cup (60g) Buffalo Sauce
• 2 Tablespoons (30g) Rice Vinegar
• 1 teaspoon Ground Ginger
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper
• ½ teaspoon Red Pepper Flakes

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Mix the firecracker sauce together and set aside.
3. Heat the olive oil in a pan over medium-high heat before adding the coleslaw mix. Cook for 4-5 minutes, stirring a few times, until the veggies pick up a bit of browning but are still tender crisp. Transfer to a bowl and set aside.
4. Add the chicken and cook for 2-3 minutes until one side is golden brown before breaking apart and fully cooking. Add the firecracker sauce to the cooked chicken and cook until the sauce thickens and begins to caramelize around the edges.
5. Turn the heat to low and add the veggies back to the pan. Keep warm while the noodles cook.
6. Cook the noodles for 3 minutes. Reserve about 1/2 cup of the water before draining the rest. Toss the noodles and their sauce packets together along with the firecracker chicken and veggies. Use the reserved water to help bring the three together and make a smooth sauce.
7. Garnish with the packets of dried scallions (or thinly sliced green onion) and toasted sesame seeds.