- 8 oz. rice vermicelli or similar noodles
- 1 tablespoon chili crisp
- 2 cups diced leftover chicken - rotisserie works great for this
- 1 inch fresh ginger, grated
- 8 oz. baby bok choy, sliced in halves or quarters as needed
- 1 red bell pepper, cored and sliced into strips
- 3 whole green onions, chopped into ½-1" pieces
- ⅓ cup tamari or soy sauce
- 2 tablespoons rice vinegarr
- 2 teaspoons honey or hot honey
- ½ cup roasted salted peanuts
- More chili crisp, for serving
Place the rice noodles in a large bowl and pour enough boiling water over them to completely cover them. Cover the bowl and set a timer for 10 minutes. When the timer rings, drain the noodles and keep warm.
While the noodles soften, add the chili crisp to a large skillet and heat over medium-high heat. Add the chicken, grated ginger, baby bok choy, red bell pepper, and green onions. Stir fry for 6-8 minutes or until the chicken is heated through and the vegetables are crisp-tender. Add the tamari, rice vinegar, and honey. Stir lightly before adding the warm drained noodles. Stir fry for an additional 4-5 minutes to fully coat everything with the sauce and warm it all together.
Add the roasted peanuts and serve the noodles with more chili crisp on the table, for those wanting more heat in their bowls.
- Yields: 4 servings
- Preparation Time: 30 minutes