- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon Sriracha
- 12 oz dry rice noodles (M or L width)
- 12 oz broccoli florets
- 1-1/4 lb boneless skinless chicken thighs, cut into small strips
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 4 scallions, chopped
- 1 tablespoon sesame seeds
In a small mixing bowl whisk together chicken broth, soy sauce, hoisin sauce, sesame oil, rice vinegar, sugar, and Sriracha; set aside.
Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (you want to try to time the noodles and broccoli to be done about the same time the chicken is done); drain.
Meanwhile, heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 3 minutes, then rotate and cook 2 minutes longer. Add garlic and ginger and cook for 1 minute or until chicken has cooked through.
Lower heat to medium. Add cooked noodles and broccoli, then whisk sauce and pour over top. Cook and toss noodles until about most of the sauce has absorbed into pasta, about a minute. Add scallions and sprinkle with sesame seeds. Serve warm.
I honestly never expected to be so wowed by this dish. I only added it to my menu to use the last of my rice noodles in my pantry. But we loved this! It’s a perfect combination of the recipe idea from Jaclyn and the sesame noodle sauce from Amy. Could not have come out better.