1smalluncooked chicken breastor other protein like steak, pork, shrimp; use tofu for vegan/vegetarian or omit
1tablespoonsesame oildivided
1tablespoontamarior coconut aminos for soy free
1tablespooncoconut sugaror brown sugar
½cupkimchiconfirm the ingredients don't contain fish sauce if you're preparing vegan/vegetarian; I used Sunja’s Medium Spicy Kimchi
Instructions
Prep: Heat enough water in a medium to large pot to boil according to the directions on your rice noodles. Mince the garlic, grate the ginger, chop the red pepper, thinly slice the white parts of the scallions and use a vegetable peeler to make carrot peels. Then, wash the cilantro, halve the lime, and slice your chicken or other protein into thin strips.
Make the sauce: In a small bowl or large measuring cup, add half of the sesame oil, the tamari, and the coconut sugar. Whisk well and set aside.
Cook the noodles: Pour your rice noodles into the pot of water which should be boiling by now and cook according the the instructions on the package. Drain and rinse once they're finished cooking.
Sauté: Meanwhile, heat the remaining oil over medium heat until shimmering and sauté the garlic and ginger for one minute. Add the red pepper to the pan and sauté for another minute. Add the chicken to the pan with the veggies and saute until cooked through, about 4-5 minutes.
Incorporate: In a large mixing bowl, mix together the noodles and sautéed chicken with veggies. Add the sauce and kimchi to the bowl and squeeze the lime over everything, mixing once more to incorporate. one last time and serve immediately.
Enjoy: Divide the noodles evenly between plates, top with fresh scallions and cilantro, and serve immediately. Enjoy!
Notes
Rice noodles: If you have celiac disease or gluten sensitivity, make sure to look for a brand of rice noodles that is certified gluten free to avoid any cross contamination issues.