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Noodles with Spicy Chicken and Bok Choy

Toss the takeout menu and whip up this quick, spicy dish instead. Bonus: Any leftovers make a great noodle salad for lunch the next day.

Serves 4
512 calories per serving


> 12 oz Asian-style egg or lo mein noodles
> 3 heads baby bok choy
> 1 lb boneless, skinless chicken thighs
> 1 tbsp sambal oelek
> 2 tbsp sesame oil
> 1 bunch green onions
> 1/2 (7 oz) pkg bean sprouts
> 2 tsp reduced-sodium soy sauce


Cook the noodles according to package directions. Thinly slice the bok choy and add to the pot 1 min. before noodles are finished cooking.
Meanwhile, chop the chicken into bite-size pieces and add to a medium bowl, along with the sambal and sesame oil. Toss until well coated.
In a 12-inch nonstick skillet, cook the chicken on medium-high 8 min., until chicken is cooked through, stirring often. Thinly slice the green onions and add to the skillet with chicken, along with the bean sprouts and soy sauce. Remove from heat.
Drain the noodles and bok choy. Divide among 4 bowls. Top with chicken mixture.

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