This recipe can be used substituting any protein of your choice. Beef, pork, and shrimp would all be great substitutes.
If you don’t want as much spice, reduce the amount of kimchi used.
- 1 pound Linguine Rice Noodles
- 2 Tablespoon Sesame Oil, divided
- 1 pound Chicken Breast or Tenders*
- 1 teaspoon Chinese Five Spice
- 1 teaspoon Salt
- 2 Tablespoon Ginger-Garlic Paste
- 1 cup Green Onion, chopped
- 1 Jalapeno, diced
- 2 Carrots, julienned
- 4 ounces Enoki Mushrooms
- 1 ounce Shiitake Mushrooms, sliced
- 1 Lime, juiced
- 1 cup Kimchi, chopped**
- 2 Tablespoon Soy Sauce
- 2 Tablespoon Hoisin Sauce
- 2 Tablespoon Sweet Chili Paste
- 2 Tablespoon Brown Sugar
- 8 ounce Water Chestnuts, sliced
- 2 cup Warm Water
- 1 cup Thai Basil Leaves, fresh
- 1/4 cup Cilantro, chopped
- Cook rice noodles according to package directions and set aside.
- Slice chicken into strips and toss with Chinese five spice and salt. Heat 1 tablespoon of sesame oil over medium heat in a large pan, add chicken and saute until browned, about 5 minutes. Remove from pan and set aside.
- Heat the remaining tablespoon of sesame oil in the pan. Add the ginger-garlic paste, green onion, and jalapeno. Saute for 2 minutes.
- Add carrots, mushrooms, and lime juice to the pan. Saute another 2 minutes.
- Return the chicken to the pan, along with the kimchi, soy sauce, hoisin sauce, sweet chili paste, brown sugar, and water chestnuts. Stir together and heat for 1 minute.
- Mix in the rice noodles, water, basil, and cilantro. Stir together until well mixed. Continue cooking for another minute to heat through.
- Serve and Enjoy!