Asian noodles, invariably bundled with fresh dazzling flavors. By assembling this dish at home it grants me the ability to determine the sodium and discern what is in the sauce. These noodles have a tendency to be copious when eaten at a restaurant. I have generated a sauce that is flooded with flavor, but does not mask the exquisitely crisp vegetables. The peanuts and a splash of lime on top transfer life to the plate. Feel free to substitute the chicken with shrimp, pork, or make this a vegetarian dish. These noodles are delicious at room temperature. I encourage you to suspend your standard pasta night and uncover the essence of Asian pasta, I am confident disappointment is not in your future.
Thai Fried Noodles with Chicken
1 lb rice noodles
2 chicken breasts cubed
2 C baby bella mushrooms sliced
1 red bell pepper thinly sliced
1 jalapeno thinly sliced
1 C shredded carrots
3 garlic cloves
1 inch fresh ginger grated
4 green onions diced
1 C bean sprouts
1/4 C fresh cilantro diced
2 limes (1 cut into wedges)
1/4 C chopped peanuts
Marinade for chicken
1/2 C vegetable oil
1/4 C teriyaki
2 T agave
1/2 inch ginger grated
2 garlic cloves diced
Noodle Sauce
2 C chicken stock
1/4 C soy sauce
1 T sriracha (you may add more if you want to turn up the heat)
2 T agave
1/4 C sweet chili sauce
Combine all ingredients for marinade, place diced chicken in liquid for 1 hour. Cook chicken over medium heat, and set aside.
Place noodles in hot water and allow to soak for 30 minutes. While noodles are soaking saute veggies in a little oil. Add garlic, ginger, and juice of 1 lime. Remove from heat and transfer to a bowl. Mix up noodle sauce.
Once the noodles are done soaking, drain and rinse them. Place them in a wok over medium/high heat with the sauce. Add in veggies, chicken, green onions, and bean sprouts. Cook for 4-5 minutes, until liquid is absorbed and noodles are tender.
Plate and top with cilantro, peanuts, and a lime wedge.
Until tomorrow...Peace.
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