Thai Chicken Noodle Bowl


2 tbs. oil
1 lb ground chicken
1 (9.1-ounce) package Cocina by Ingrid Hoffmann Fideo Paella
1/2 (13.66-ounce) can unsweetened coconut milk
1 1/2 cups water
1 (10-ounce) package frozen peas and carrots
1/2 teaspoon grated peeled fresh ginger
1/2 cup chopped fresh cilantro
Red pepper flakes (optional)


- 6


1, Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and 1 tablespoon of the seasoning mix and cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.

2. Add the fideo noodles to the skillet and cook, over medium heat, stirring often, until the noodles are lightly browned, 2 – 4 minutes.

3. Return the chicken to the skillet. Stir in the coconut milk, water, peas and carrots, ginger, and the remaining seasoning mix; bring to a boil. Reduce the heat to medium. Cover and simmer, stirring occasionally, until the flavors are blended and the noodles are tender, about 8 minutes.

4. Serve sprinkled with the cilantro and red pepper flakes, if using.