Saucy Chicken & Veggie Egg Roll Noodle Bowls

A super yummy dinner you can get on the table in 20 minutes! The sauce is the star of the show, covering every noodle and veggie.

By @kalejunkie

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 0.33 cup low sodium soy sauce
• 0.25 cup rice vinegar
• 3 tablespoons sweet chili sauce
• 3 tablespoons oyster sauce
• 0.5 cup water
• 1 tablespoon arrowroot/tapioca flour/cornstarch
• 200 grams vermicelli noodles
• 2 tablespoons sesame oil
• 1 pound ground chicken
• 3 cloves garlic
• 2 teaspoons freshly grated ginger
• 1.5 teaspoons Chinese 5 spice
• 0.5 head green cabbage
• 2 units carrots
• 1.5 cups bean sprouts
• 5 units green onions
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 0 as needed cilantro
• 0 as needed lime wedges

Instructions

1. Whisk together all of the sauce ingredients: soy sauce, rice vinegar, sweet chili sauce, oyster sauce, water, and arrowroot/tapioca flour/cornstarch. Taste and adjust as needed and set aside.
2. Prepare the noodles by adding them to a large bowl and covering with boiling water. Let them sit for five minutes, then drain and set aside.
3. In a large skillet over medium heat, add the sesame oil.
4. Once the pan is hot, add the ground chicken and cook until browned, breaking it up into tiny pieces.
5. Add in the garlic, ginger, and Chinese 5 spice. Stir for 2 to 3 minutes.
6. Add in the shredded cabbage and carrots and let cook down for 4-5 minutes.
7. Add in the sauce, noodles, bean sprouts, and green onions, stirring until everything is coated well.
8. Reduce heat to low and let cook for 2 to 3 minutes.
9. Remove from heat, taste, and add the salt and pepper.
10. Plate, garnish with chopped cilantro and lime wedges to squeeze on top. Enjoy!