Recipe from Elizabeth’s Edible Experience

This was really good. And so easy because I had some leftover chicken in the freezer from when I made the whole chicken in the crock pot. 🙂 It took maybe 10 minutes. If you had to cook the chicken, it might take 20.

I made a few adjustments from Elizabeth’s recipe. J and I both thought it was really good! It had a nice kick to it, but not overwhelming. Great flavor!

1 lb chicken, cut into chunks (or shredded)
1 T dark sesame oil, divided
1 T grated peeled fresh ginger
2 cloves garlic, minced
1/2 c chopped green onions
1/4 c fresh cilantro
3 T low-sodium soy
2 T rice vinegar
2 T hoisin sauce
1.5 T chile sauce (original called for ground chile paste, but I couldn’t find it)
6 ou rice-flour noodles or stir fry noodles

If chicken is uncooked, season with s&p and cook in a wok with a bit of sesame oil, until cooked through. Remove from wok and set aside.

Cook noodles according to package directions. Drain and set aside.

Heat 2 t oil in the wok and add the garlic and ginger. Saute over medium-high heat for about 45 seconds.

Turn heat to low and add the chicken back to the wok, as well as 1 oil, onions, cilantro, soy, vinegar, hoisin and chile. Mix well, then add the noodles.

Toss the mixture together well and allow to heat through.

Serve! This can actually be served hot or cold.