Name: Sichuan chili garlic noodles
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 6 oz ground chicken; 5 oz bok choy, chopped; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 1/2 tsp rice vinegar; 1 tbsp chili crisp; 1 1/2 tbsp water; 1 green onions, thinly sliced

Nutrition

Per serving

559 calories

Protein: 39g; 28% of calories
Carbs: 43g; 31% of calories
Fat: 25g; 41% of calories

Instructions

Prep 20 min · Cook 0 min

Bring a large pot of salted water to a boil. Cook the spaghetti until tender. Drain and set aside.
Whisk together the soy sauce, rice vinegar, chili crisp, and water in a small bowl.
Heat oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, breaking it up with a spoon, until browned. Done when no longer pink, 165°F.
Stir in the garlic, ginger, and bok choy. Cook until the aromatics are fragrant and the bok choy is bright green and just tender.
Add the cooked noodles and the sauce to the skillet. Toss everything together for 1 minute until the noodles are well coated and hot. Top with green onions.

Nutrition

Ingredients

Instructions

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