Glazed Drumsticks With Rice Noodles

drumsticks-rice-noodles
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 537 calories
    • Fat 16 g (4 g saturated fat)
    • Cholesterol 102 mg
    • Sodium 844 mg
    • Protein 34 g
    • Carbohydrate 60 g
    • Sugar 11 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 56 mg

Cook the rice noodles according to the package directions; rinse.Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, turning occasionally, until brown on all sides, 6 to 8 minutes.Add the soy sauce, vinegar, and sugar and toss. Cook, turning occasionally, until the glaze is syrupy and an instant-read thermometer inserted into the thickest drumstick (avoiding the bone) registers 165° F, 5 to 7 minutes. (Lower heat if the glaze begins to burn. Add 1 to 2 tablespoons water if the glaze is syrupy before the chicken cooks through.)Serve the chicken over the noodles and cabbage, topped with the glaze and scallions.

Ingredients

  1. Check 8 ounces rice noodles (often called pad thai noodles)
  2. Check 1 tablespoon canola oil
  3. Check 8 chicken drumsticks
  4. Check Kosher salt and black pepper
  5. Check 1/4 cup low-sodium soy sauce
  6. Check 3 tablespoons rice vinegar
  7. Check 3 tablespoons brown sugar
  8. Check 1/4 head napa cabbage, sliced
  9. Check 2 scallions, sliced

Directions

  1. Cook the rice noodles according to the package directions; rinse.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, turning occasionally, until brown on all sides, 6 to 8 minutes.
  3. Add the soy sauce, vinegar, and sugar and toss. Cook, turning occasionally, until the glaze is syrupy and an instant-read thermometer inserted into the thickest drumstick (avoiding the bone) registers 165° F, 5 to 7 minutes. (Lower heat if the glaze begins to burn. Add 1 to 2 tablespoons water if the glaze is syrupy before the chicken cooks through.)
  4. Serve the chicken over the noodles and cabbage, topped with the glaze and scallions.