Nice recipe. The first time I made this I did not have chili oil so I used red pepper flakes. This resulted in a spicy, but extremely bland dish. The second time I had chili oil on hand, and added extra sesame oil and sugar. These changes drastically improved the dish, however it was still a bit on the bland side for me, and seems like it could have used something a little more.
This was very tasty. Just the right kick of spiciness balanced with a slight sweetness. My husband used rice noodles, and it turned out great. Thanks!
I made this for company and used lower sodium chicken stock and soy sauce because I was afraid it would be too salty for my guests. Ended up adding a little salt after it was cooked but that was OK. Better to be safe, than sorry. The flavors blended and were very dynamic and spicy which is what I was after. My guests and my family thought it was magic, so thanks for sharing a wonderful recipe that I will use often.