1tbs.sambal oelekmore or less depending on your heat preference; can also omit
½cuplow-sodium soy sauce
1tbs.sesame oil
3garlic clovesminced or pressed
1tbs.peeled gingergrated
1bunch green onionschopped
½cupcilantro leaveschopped
1lb.cookedchopped chicken breast (shredded rotisserie chicken works great)
Instructions
Heat a large pot of water over medium-high heat until boiling. Break the noodles in half and cook until al dente (about 8 minutes). Drain, rinse with cool water, and drain again.
Meanwhile, in a large bowl, whisk together rice vinegar, hoisin sauce, sambal oelek, and soy sauce until well combined. Set aside.
Heat a wok or large nonstick skillet over medium heat. Add the oil and heat until shimmering. Add in the garlic and quickly grate the fresh ginger straight into the pan. Stir and cook for just one minute, until fragrant. Add in the green onion and cilantro, stir and cook an additional minute.
Now add in the prepared sauce and cooked chicken, stir to combine. Add in the cooked noodles, toss until all the noodles are coated with sauce, and cook an additional minute. Garnish with more cilantro and green onions.
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Notes
*Hoisin and soy sauces are available in a gluten-free version in most grocery stores (and on Amazon - links above). They're usually right next to the ‘regular’ stuff.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.