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Tempura Chicken Noodle Toss

20 minutes
Serves 4-6
  • 8 oz. spaghetti noodles
  • Kahiki 24 oz. Tempura Chicken (any flavor)
  • 4 cups broccoli florets
  • 1 cup shredded carrot
  • 2 Tbs oil
  1. Cook Tempura Chicken according to package instructions.
  2. Cook noodles until al dente.
  3. Blanch broccoli and carrot slices in pasta water and drain.
  4. Heat a nonstick skillet over high heat. Add oil and Kahiki sauce until the sauce is hot.
  5. Add noodles, vegetables and cooked chicken to the skillet for 2 minutes and coat evenly with sauce.
  6. Optional: For a more authentic Asian experience, try udon or lo mein noodles instead of spaghetti.