Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Cook the rice noodles according to package instructions, about 5–7 minutes until tender. Drain and rinse under cold water. Set aside.
- In a large skillet, heat vegetable oil over medium-high heat. Add minced garlic and ginger; sauté for 30 seconds until aromatic.
- Add ground chicken to the skillet, breaking it apart. Cook for 5 minutes until browned. Season with salt and black pepper.
- Toss in sliced bell pepper and julienned carrot. Stir-fry for 2–3 minutes until tender-crisp.
- Combine rice noodles with sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Toss for 2–3 minutes to coat evenly.
- Stir in most of the green onions, reserving some for garnish. Toss to meld flavors.
- Divide noodles among plates and garnish with reserved green onions. Serve warm.
Nutrition
Notes
For best results, rinse noodles after cooking to prevent sticking. Adjust sweet chili sauce to taste for personal preference.
