Spicy Chicken Takeout Noodles Recipe

• 1 1/2 tablespoons light brown sugar
• 1 large garlic clove, minced
• 1 1/2 teaspoons grated fresh ginger
• 2 green onions, thinly sliced
• 3 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon canola oil
• 1 1/2 teaspoons toasted sesame oil
• 9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine
• Canola oil
• 1 large carrot, peeled and cut into matchsticks
• 1 small red bell pepper, stemmed, seeded, and cut into small slices
• 1 cup cooked, shredded chicken
• Sriracha
• 1/4 cup chopped toasted peanuts

1. In a bowl, whisk together all of the ingredients until well combined and the sugar has mostly dissolved.
2. Set aside.
3. Bring a large pot of salted water to a boil and boil the noodles until al dente, according to the package directions.
4. Drain.
5. Meanwhile, in a wok or large frying pan, warm a glug of canola oil until it shimmers.
6. Add the carrots and bell pepper and saute, stirring, until just tender.
7. Add the drained pasta to the pan along with the reserved sauce and shredded chicken.
8. Add Sriracha to taste.
9. Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes.
10. Divide between bowls, sprinkle with the peanuts, and serve.

light brown sugar, garlic, ginger, green onions, soy sauce, rice vinegar, canola oil, sesame oil, fresh chinese egg noodles, canola oil, carrot, red bell pepper, chicken, sriracha, peanuts

Taken from www.chowhound.com/recipes/spicy-chicken-takeout-noodles-31092 (may not work)