Thai-Style Vermicelli Noodles & Chicken
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Thai-Style Vermicelli Noodles & Chicken

Thai-Style Vermicelli Noodles & Chicken

with Dark Meat Chicken, Carrots, Peanuts & Sriracha

This saucy noodle bowl hits the table in a quick 20 minutes! You'll stir-fry juicy dark meat chicken with carrots, and add in a sweet-tangy-umami mix of Thai chili sauce, soy, vinegar, and sesame oil. Toss in in tender vermicelli noodles, drizzle with Sriracha, and sprinkle with scallions and peanuts for zingy flavor and nutty crunch in every bite.

Tags:
Calorie Smart
•Protein Smart
•Quick
•Easy Prep
•New
•Spicy
Allergens:
Soy
•Wheat
•Sesame
•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Scallions

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon

Sesame Oil

(Contains Sesame)

5 teaspoon

Rice Wine Vinegar

1 teaspoon

Garlic Powder

½ ounce

Peanuts

(Contains Peanuts)

2 teaspoon

Sriracha

4 ounce

Sweet Thai Chili Sauce

4 ounce

Shredded Carrots

3.5 ounce

Vermicelli Noodles

10 ounce

Diced Skinless Dark Meat Chicken

Not included in your delivery

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories620 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate81 g
Sugar36 g
Dietary Fiber3 g
Protein33 g
Cholesterol130 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Small Bowl
•Strainer
•Large Pan

Instructions

Prep & Make Sauce
1

• Bring a medium pot of salted water to a boil (large pot for 4 servings). • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, scallion whites, half the soy sauce, half the sesame oil, and half the vinegar (all the soy sauce, all the sesame oil, and all the vinegar for 4).

Cook Noodles
2

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain. TIP: You’ll finish the noodles in the next step.

Cook Chicken & Carrots
3

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and carrots in an even layer. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until carrots are browned and chicken is cooked through, 4-6 minutes. • Turn off heat. Add sauce to pan; stir to combine.

Finish & Serve
4

• Transfer drained noodles to pan with chicken mixture; toss to combine. • Divide noodles and chicken between shallow bowls. Garnish with scallion greens and peanuts. Drizzle with as much Sriracha as you like. Serve.

Poultry is fully cooked when internal temperature reaches 165°.