Slurpy noodles are everyone’s favorite! This quick-cooking rice noodle dish is amped up with fresh ingredients, but the true beauty lies in the slightly spicy finish! The delectable sauce brings the right level of kick and sweetness to this delicious dinner recipe. Dial back the spice a bit to make things more kid-friendly! Add your favorite protein (we used chicken) or serve this as a vegetarian dish on a busy weeknight. The perfect gluten-free takeout at home.
8 ounces wide flat rice noodles 1 tablespoon + 1 tablespoon Kikkoman® Sesame Oil, divided ½ pound boneless skinless chicken breast, chopped into 1-inch pieces ⅓ cup Kikkoman® Gluten-Free Soy Sauce 1 tablespoon Kikkoman® Oyster Sauce 2 teaspoons brown sugar 2 tablespoons lime juice 1 teaspoon chili flakes or chopped Fresno chili 1 teaspoon garlic, minced 1 cup red bell pepper, sliced ½ cup, baby corn, drained and cut ¼ cup green onion, coarsely chopped ¼ cup Thai basil leaves
Cook rice noodles according to package directions. In the meantime, heat 1 tablespoon toasted sesame oil over medium-high heat in a non-stick skillet for 1 minute. Blot chicken pieces with paper towel to remove excess moisture and add to skillet. Brown for 5 minutes, stirring occasionally.
In the meantime, stir together gluten-free soy sauce, oyster sauce, brown sugar, lime juice, chili flakes, garlic and remaining tablespoon of toasted sesame oil in a small bowl to dissolve brown sugar.
Add bell pepper, baby corn and green onion to pan with chicken and cook for 5 minutes longer. Add noodles to pan and pour sauce on top using tongs to toss. Add basil leaves and cook 30 seconds longer. Divide between 2 bowls and serve hot.