Bang Bang Chicken Noodles
Ingredients
16 ounces udon noodles fresh
8 ounces chicken breast boneless, skinless, cut into bite-size pieces
1 pinch salt
1 pinch black pepper
1 head bok choy chopped
1 piece carrot cut in ribbons
1 piece red bell pepper sliced
¼ cup green onions thinly sliced
¼ cup cilantro chopped
¼ cup mint leaves
¼ cup peanuts roasted & chopped
For the sauce:
⅓ cup hoisin sauce
3 tablespoons sriracha sauce
1 ½ tablespoons tomato paste
2 tablespoons water
1 teaspoon fresh ginger minced
1 teaspoon fresh garlic minced
Directions
Cook the noodles according to the package directions. Drain and rinse under cold water.
Make the sauce by mixing the hoisin, sriracha, tomato paste, water, ginger, and garlic in a small bowl until well combined.
Season the chicken with salt and pepper.
Heat the oil in in a skillet over medium-high heat and then add the chicken and cook for about 2 minutes. Add the bok choy, carrot, and bell pepper and cook, stirring, for another 2 minutes.
Pour the sauce mixture into the skillet and bring to a simmer over medium heat. Add cooked noodles, green onion, and cilantro. Stir to combine and remove from the heat.
Garnish with mint and crushed peanuts.
