Stir Fry Noodles


  • 3 1/2 cup chicken stock

  • 2 tbsp rice vinegar

  • 2 tbsp soy sauce

  • 6 tbsp sriracha sauce (or to taste)

  • handful of uncooked brown rice noodles

  • 1 1/2 cup Springer chicken leg and thigh, cut in bite sized pieces

  • 1 tsp of pepper and salt

  • 3 tbsp ginger, minced

  • 2 tbsp cilantro, roughly chopped

  • 1/2 cup shiitake mushrooms, sliced

  • 1/2 cup yellow bell pepper, seeded, sliced and halved

  • parsley for garnish


  1. In a pan set to medium-high heat, add broth, rice vinegar, soy sauce, and sriracha. Mix well.

  2. Add noodles in and stir together.

  3. Add chicken, pepper, salt, and vegetables and stir well.

  4. Cook until the internal temperature of the chicken has reached 165°F and the noodles are soft.

  5. Garnish with parsley and enjoy!

Heather Sinyard