Sweet & Spicy Rice Noodles with Broccoli
Prep Time
Cooking Mode
2 tbsp Sensations by Compliments Apricot & Chili Cheese Topper & Spread, or red pepper jelly
2 tbsp miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
8 oz Asian rice noodles (1/8-in./3-mm wide)
2 tsp sesame oil
3 cups small broccoli florets
1 small onion, diced
1 clove garlic, minced
1 cup shredded cooked chicken
2 tbsp butter, room temperature
2 tbsp sriracha hot sauce (optional)
2 tbsp Sensations by Compliments Apricot & Chili Cheese Topper & Spread, or red pepper jelly
2 tbsp miso paste
2 tbsp soy sauce
1 tbsp rice vinegar
8 oz Asian rice noodles (1/8-in./3-mm wide)
2 tsp sesame oil
3 cups small broccoli florets
1 small onion, diced
1 clove garlic, minced
1 cup shredded cooked chicken
2 tbsp butter, room temperature
2 tbsp sriracha hot sauce (optional)
Directions
1In small bowl, whisk together Compliments Apricot & Chili Cheese Topper, miso, soy sauce and vinegar. Set aside.
2Cook noodles according to package directions; drain and set aside. Heat sesame oil in wok or large skillet set over medium-high heat. Cook broccoli, onions and garlic 3 to 5 min., or until tender-crisp. Stir in reserved miso mixture, rice noodles, chicken and butter; toss to coat.
3Drizzle with sriracha, if using, to serve.
Tips
1
For a vegetarian option, substitute cubed tofu for the chicken.
2
Substitute rice noodles with egg noodles or angel hair pasta.
3
Sprinkle with fresh cilantro.
Disclaimer
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Personal Note
Personal Note
