One-Pot Stir-Fry Rice Noodles with Chicken

Name: One-Pot Stir-Fry Rice Noodles with Chicken
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 3 cups Progresso™ reduced sodium chicken broth (from 32-oz carton); 8 oz rice stick vermicelli noodles; 2 tablespoons packed brown sugar; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon gochujang paste; 3 tablespoons vegetable oil; 1 package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips; 8 oz shiitake mushrooms, thinly sliced; 1 cup shredded carrots; 4 cups baby spinach leaves; 3 green onions, thinly sliced on the bias; 1/4 cup cilantro leaves, chopped; 1 tablespoon toasted sesame seed; 1 lime, cut into wedges

1 Ratings

1 Reviews

Kitchen Tested

One-Pot Stir-Fry Rice Noodles with Chicken

Prep 45 min
Total 45 min
Servings 6

Do you hear that sound? That’s your Dutch oven, begging to be used to cook this dinner tonight. Inspired by Korean glass noodles but made grocery store-friendly with a swap of easy-to-find rice noodles, this tasty meal is not only an obvious choice, but it’s an affordable one, too. MORE+ LESS-

By Tablespoon Kitchens

Updated November 15, 2019

Ingredients

cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

oz rice stick vermicelli noodles

tablespoons packed brown sugar

tablespoons soy sauce

tablespoon toasted sesame oil

tablespoon gochujang paste

tablespoons vegetable oil

package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips

oz shiitake mushrooms, thinly sliced

cup shredded carrots

cups baby spinach leaves

green onions, thinly sliced on the bias

1/4

cup cilantro leaves, chopped

tablespoon toasted sesame seed

lime, cut into wedges

Steps

Hide Images

1

In large microwavable bowl, place broth. Microwave uncovered on High 7 to 10 minutes or until boiling. Add noodles; let soak in hot broth, turning frequently, until softened, at least 8 minutes.
2

In small bowl, stir brown sugar, soy sauce, sesame oil and gochujang paste with fork. Set aside.
3

In 5-quart Dutch oven, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 5 to 6 minutes, without moving, until browned. Stir chicken; cook 2 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer chicken to small bowl, and cover with foil. Add mushrooms and carrots; cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.
4

Add soy mixture, chicken, noodles and broth; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is heated through. Remove from heat. Stir in spinach and green onions. Top with cilantro and sesame seed. Serve with lime wedges.

Expert Tips

Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
While Korean glass noodles are more traditional for this dish, rice noodles have a similar texture and they’re much easier to find at the grocery store—just check the Asian foods section. Plus, rice noodles will soak up flavorful broth like a champ!
Looking to save time? Buy preshredded carrots at the grocery store rather than shredding them by hand.
While all mushrooms benefit from direct heat like sautéing or grilling, shiitakes are flexible, flavorful and tender enough that they’re delicious even when they’re plainly boiled. Sautéing them simply means bonus deliciousness.

Nutrition Information

Nutrition Facts

Serving Size: 1 3/4 Cups

Calories: 420
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 3g 14% Trans Fat 0g
Cholesterol: 90mg; 30%
Sodium: 890mg; 37%
Potassium: 530mg; 15%
Total Carbohydrate: 46g; 15%
Dietary Fiber 4g 16% Sugars 8g
Protein: 25g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;