This meal was so fast to throw together and it was YUMMY! It tasted so flavorful and fresh. You hardly even cook the veggies so they offer a fresh, crisp taste. Plus, the green onions and the cilantro really add a fantastic punch to help finish everything off. My cute sister-in-law tried the recipe first and then told me that I MUST try it too because it was so tasty. She was absolutely right!
I added a few tweaks to make it a smidge healthier than the original version. I also added some extra veggies to the mix because I like to be healthy like that. Ha, ha!
There’s a little trick with the red pepper flakes. This is where the (somewhat) spicy comes in. You can really make this dish as spicy as you wish. The original recipe calls for at-least-double what I used (and put in the recipe below). I’m a spicy gal, so I prefer a little more spice but was VERY leery on giving that spicy factor to my one-year-old. So, I went very easy on the red pepper flakes and think that the amount of spice I got was perfect for all (kids and adults alike). There was a little bit of spice, but nothing crazy. (Me myself, I would prefer more spice.) So, make this as spicy as you desire . . . or as your guests/family desire.
Whatever you do, you should totally add this to your menu. It’s a great meal year-round, but I think it fits particularly well in the spring/summer because it’s fast, fresh, and doesn’t require the oven.
(Somewhat) Spicy Thai Noodles With Chicken
Adapted from Mel’s Kitchen Cafe
6 ounces whole wheat linguine
1/2 tablespoon crushed red pepper flakes
1/4 cup regular sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
3 tablespoons low-sodium soy sauce
16 ounces chicken breast, chopped in 1/2-inch pieces
1/2 red bell pepper, chopped
1 cup shredded carrots
chopped green onions, chopped cilantro, fresh lime juice for topping
In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl.
Meanwhile, in a medium skillet, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the or vinegar, honey and soy sauce. Set aside.
Return skillet to the stove, turn heat up to medium and add chopped chicken. Sauté and cook until no longer pink (5 to 8 minutes). Add the bell pepper and carrots to the skillet. Sauté until vegetables are barely warmed through, about 45 to 60 seconds.
Add oil dressing and chicken mixture to the noodles. Toss to coat.
Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.
Nutritional Information (Per Serving = 1/6 the Recipe – About 1 Cup)
Fat: 10.3g (1.3g = Sat.)