Stir-Fried Chicken & Noodles with Bell Pepper, Carrots & Cabbage

Stir-Fried Chicken & Noodles

with Bell Pepper, Carrots & Cabbage

30 MIN
+$1.45/serving 4 Servings
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  • with Thinly Sliced Beef
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  • with Thinly Sliced Beef

    From the Test Kitchen

    For this comforting stir-fry, we’re making a sweet and savory sauce to coat fresh noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Stir-Fried Chicken & Noodles with Bell Pepper, Carrots & Cabbage
    Title
    • 18 oz Thinly Sliced Beef
    • ¾ lb Fresh Wonton Noodles (Previously Frozen)
    • ½ lb Green Cabbage
    • ¾ lb Carrots
    • 1 Bell Pepper
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Black Bean Sauce
    • ¼ cup Sweet Chili Sauce
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Rice Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the beef
    2 Cook the beef

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat the sautéed aromatics (carefully, as the liquid may splatter) on medium-high until hot. Add the sliced cabbage, sliced carrots, and sliced pepper; season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened. Turn off the heat.

    Cook the noodles & serve your dish
    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked beef, cooked vegetables, and sauce to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the beef

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the beef
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, heat the sautéed aromatics (carefully, as the liquid may splatter) on medium-high until hot. Add the sliced cabbage, sliced carrots, and sliced pepper; season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until softened. Turn off the heat.

    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the cooked beef, cooked vegetables, and sauce to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

    Cook the noodles & serve your dish
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