These Sriracha Noodles Bowls are full of veggies, chicken, and amazing flavor!
My four year old is a human tornado.
That’s not even the right word for it. Because it’s not just like she is the Tasmanian Devil leaving a wake of destruction and mayhem in her path. It’s like . . . it’s like she is trying to find the most illogical place to put things all.the.time.
But, I mean really, why wouldn’t you hang your lady bug purse from the hook meant to hold back the curtains? And obviously you should put the singing Elsa wand in your mother’s wooden Christmas sleigh up on the bookcase. And I can totally see the logic in putting your cow girl hat on top of the lamp. You know, safe keeping.
It took awhile, but I finally realized that there is a method to her madness. All of the locations I just mentioned? Significantly out of reach of those under two and half feet tall. She will see something that Piper is playing with and then once Piper puts it down she will casually walk by, singing “La la la la la” no less, pick it up, and stash it out of her sister’s reach.
Sibling evilness at it’s finest.
Not to mention, sweet hell the amount of crap in random places in my house!!
The cure for crap everywhere?
Take out and a bottle of wine. Seriously.
But when you can’t have take out and a bottle of wine, this dinner is just as good. Not to mention faster than take out. These Sriracha Noodle Bowls come together super FAST. While your noodles are cooking you whisk together your sauce, and then you just thaw your veggies over a little light heat, add your chicken, the cooked noodles, and then toss it with the sauce. This starts out with a delicious peanut butter taste, and then you get the kick of the Sriracha. It’s AWESOME!
Sriracha Noodle Bowls
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/4 cup sriracha
- 1/4 tsp garlic powder
- 2 tsps sesame oil
- 8 oz linguine
- 12 oz frozen veggies I like a mix of broccoli, carrots, snap peas, and water chestnuts
- 2 1/2 cups cooked chicken
- chopped cilantro optional
- Cook the linguine according to package instructions. Drain and rinse with cool water to stop the pasta from cooking and to prevent it from sticking together.
- While the pasta is cooking whisk together the peanut butter, soy sauce, vinegar, sriracha, garlic powder, and sesame oil. Set aside.
- Spray the pot you used to cook the linguine with cooking spray and put over low heat. Add the frozen vegetables, stirring occasionally until they are almost thawed, then add in the chicken and the linguine. Pour the sauce over the mixture and toss to combine.
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