Gingery Chicken & Rice-Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 unit
• cooking oil
  1 unit
• diced skinless dark meat chicken
  1 unit
• red cabbage and carrot mix
  1 unit
• salt
  1 unit
• scallions
  1 unit
• soy sauce
  1 unit
• sriracha
  1 unit
• umami ginger sauce
  1 unit
• vermicelli noodles
  1 unit

🍳 Cookware

• small pot
• medium bowl
• medium bowl
• large pan

1. 

   1

   vermicelli noodles diced skinless dark meat chicken soy sauce red cabbage and carrot mix umami ginger sauce scallions sriracha salt black pepper cooking oil

   vermicelli noodles: 1 unit, diced skinless dark meat chicken: 1 unit, soy sauce: 1 unit, red cabbage and carrot mix: 1 unit, umami ginger sauce: 1 unit, scallions: 1 unit, sriracha: 1 unit, salt: 1 unit, black pepper: 1 unit, cooking oil: 1 unit
2. 

   2

   Bring a small pot of water to a boil. Wash and dry produce. Trim scallions; thinly slice greens until you have 1 tbsp. Cut remaining greens and whites into 1-inch pieces. Place vermicelli noodles in a medium bowl . Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork ⏱️ 3 minutes . Drain and rinse under cold water.
3. 

   3

   Drain off any excess liquid from the chicken and place in a second medium bowl . Toss with 1 tsp soy sauce and black pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and scallion pieces in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through and scallions are lightly charred ⏱️ 4 minutes . Turn off heat; transfer to a plate. Wipe out pan.
4. 

   4

   Heat a large drizzle of oil in the same pan over medium-high heat. Add red cabbage and carrot mix and cook, stirring occasionally, until just tender ⏱️ 2 minutes . Add drained noodles and cook, tossing, until combined ⏱️ 1 minute . If noodles seem dry, add another drizzle of oil. Remove from heat. Add chicken and scallion mixture, umami ginger sauce, half the sriracha, and remaining soy sauce; toss until coated and saucy.
5. 5

   Divide stir-fry between shallow bowls; top with sliced scallion greens and drizzle with as much remaining sriracha as you like. Serve.