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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Don't be scared off by the long ingredient list—these noodles come together in a snap.
We're guessing that the last thing you want to do on a Thursday evening is head to the grocery store with an ingredient list the length of your arm. But since we're also guessing that a bowlful of flavorful, sauce-drenched Chinese noodles would really hit the spot, we decided to meet you halfway.
More: Craving takeout? This spicy orange-glazed chicken might do the trick.
Yes, the ingredient list for these jerk-spiced chicken noodles is about as long as they come, but chances are you already have most of the ingredients at home. As long as you have a well-stocked pantry, you can abridge the list to just four things: stir-fry vegetables, a jalapeño, chicken thighs, and noodles. Your four ingredients away from weeknight chicken noodle bliss:
For the jerk chicken:
1 teaspoon allspice
1/2 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon brown sugar
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup distilled white vinegar
1 tablespoon neutral oil
1 pound chicken thighs, thinly shredded
For the jerk chicken Hakka noodles:
3 tablespoons oil
1/2 teaspoon ground black pepper
1 1/2 cups shredded cabbage
1/2 cup sliced carrots
1 small onion, diced
1 red pepper, thinly sliced
8 scallions, chopped
1 1/2 tablespoons dark soy sauce
1 tablespoon distilled white vinegar
2 tablespoons ketchup
1 teaspoon Sriracha or other hot sauce
1 teaspoon grated ginger
1 teaspoon finely minced garlic
10 ounces cooked Chinese noodles or egg noodles
1 1/2 teaspoons salt, or as needed
Photo by James Ransom
Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at firstname.lastname@example.org about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.