Step‑by‑Step Instructions

• Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually about 4-5 minutes, until they’re tender but still firm to the bite. Once done, drain and rinse the noodles under cold water to stop cooking and prevent sticking.
• In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 minced cloves of garlic and 1 tablespoon of minced ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
• Introduce 1 pound of ground chicken to the pan, breaking it up with a spatula as it cooks. Keep stirring for about 5 minutes or until the chicken is browned and fully cooked. Season with salt and black pepper.
• Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry the vegetables for 2-3 minutes until they are tender-crisp.
• Now, add the cooked rice noodles into the skillet along with 3 tablespoons of sweet chili sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Toss everything together for about 2 minutes until the noodles are evenly coated.
• Incorporate most of the sliced green onions into the noodles, reserving a few for garnish. Stir and cook for an additional minute.
• Scoop the Ground Chicken Sweet Chili Noodles onto plates, and sprinkle the reserved green onions on top for a fresh finish.