Noodle bowls are popular throughout much of Southeast Asia, and in this country we love them for their incredible versatility.
In this recipe, strips of tender chicken marinate in a sweet-tangy sauce, then get a quick stir-fry with broccolette, red peppers, ginger and garlic. Serve over noodles for an intriguing and satisfying lunch or dinner dish. If you're cutting carbs, just omit the noodles.
Combine the soy sauce, sweet chili sauce, vinegar and sugar in a large bowl. Add the chicken and stir to coat the pieces. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
Meanwhile, bring at least 2 quarts of water to boil in a large pan over high heat. Add 2 teaspoons of salt and the broccolette. Cook for 4 minutes or until just crisp-tender. Drain, and then immediately plunge the broccolette in a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain thoroughly, and pat dry. Set aside.
Bring another large pan of water to a boil and add 1 tablespoon of salt. Cook the spaghetti or other noodles according to package instructions. Drain and keep warm.
Heat half of the sesame oil in a large wok or skillet over medium-high heat. When the oil is very hot but not smoking, add the chicken strips (reserving the marinade) and stir-fry until they’re golden, 3 to 4 minutes. Remove the chicken and set aside.
Add the reserved marinade to the wok and bring to a boil for 1 minute. Transfer the hot marinade to a small bowl and set aside.
Clean the wok with paper towels and add the remaining sesame oil. Add 1/4 cup water, red pepper, broccolette, green onions, ginger and garlic to the wok and stir-fry over medium-high heat until the pepper is crisp-tender, 2 to 3 minutes. Add the chicken, broccolette and the cooked marinade to the wok. Continue cooking, stirring constantly, until the mixture is hot, 1 to 2 minutes. Stir in the warm noodles and toss to coat. Serve immediately.