Daring Plant-Based Chicken Rice Noodle

Sushi Fly Chicken


8 minCook


  • 1 8oz pouch of Daring Original Pieces
  • 1 cup Red Bell Pepper (Cut into Medium Dice)
  • 1 ½ cup Bok Choy (Cut into quarters)
  • 1 cup Broccolini (Cut in half and cut stems off)
  • 10 Each Snow Peas (Cleaned and cut in half)
  • ½ LBS of Bean Sprouts
  • 1 cup Each of Shiitake Mushrooms (Cut into quarters)
  • 1 tbsp Chopped Garlic
  • 1 tbsp Chopped Ginger (Peeled)
  • 1 Bunch of Green Onion Scallions (Sliced into rings)
  • 2 Packs of Pad Thai Noodles
  • 1 Pint of Vegetable Stir Fry Sauce (found in the Asian department of your food store)

Step 1

First Let your Pad Thai Noodles soak in water for at least 30 Minutes to soften.

Step 2

Next get a medium stock pot, fill with water about halfway and bring to a boil. Add two Tablespoons of salt to the water.

Step 3

Once the water is boiling blanch your Bok Choy, and Broccolini. For 1 Minute, or slightly underdone. After the vegetables are blanched, shock them into ice water so they stop cooking.

Step 4

Change out the water in your stock pot and bring your water to a boil.

Step 5

In a tabletop wok or sauté pan add two tablespoons of canola oil. Turn up your stove to medium heat.

Step 6

Add your chopped garlic and ginger in the wok and sweat out for 30 seconds.

Step 7

Turn your heat all the way up and add all your vegetables and Daring Chicken. Wok them for about a minute and half or until they get a nice, charred color.

Step 8

Lower your heat.

Step 9

Take your soaked pad Thai noodles and drop them into the boiling water for 10 seconds. Strain them out and put them into the wok with the vegetables.

Step 10

Turn your heat back up to medium and add your vegetable stir fry sauce.

Step 11

Wok your noodles and vegetables until they come together.

Step 12

Lastly add your bean sprouts and scallions and serve.

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