Spicy THAI Noodles with Chicken
Ingredients- 1/3 Cup Honey
- 3 TBS Low Sodium Soy Sauce
- 2 TBS Chili Garlic Sauce
- 2 TBS Rice Vinegar
- 1 ½ tsp Sesame Oil - DIVIDED
- 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed) – shredded or chopped
- 8 ounces Wide Rice Noodles (Soba or Udon Noodles are fine)
- 1 TBS Peanut Oil
- 2 large cloves Garlic – minced
- 1 tsp Fresh Ginger – grated
- 3 Scallions – (green and white parts separated) thinly sliced
- 1 large Red Bell Pepper – thinly sliced
- 1 Cup Carrots – shredded
- ½ Cup Snow Peas (Or Sugar Snap Peas)
- Kosher Salt & Pepper
Instructions
- For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and sesame oil. Season with a pinch of salt. Add the chicken and mix to coat. Set aside to allow the flavors to develop.
- Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
- Stir Fry: Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Cook until softened and slightly charred, 3-4 minutes.
- Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot. Add in the chicken and sauce. Toss everything well to combine. (If noodles become too dry add a splash or two of water as needed). Remove from heat.
To serve: Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!
Recipe Notes
- To keep things super quick and easy, the recipe for this spicy stir fry uses cooked chicken. You can use any type of cooked chicken you would like – rotisserie chicken, leftover chicken breasts or thighs – just make sure the skin from the chicken is removed first and you shred or roughly chop the chicken.
- You can use any type of noodles you would like for this recipe, just make sure you cook them according to the package directions MINUS a minute or two as the noodles will continue to cook further along in the recipe. You want your noodles to still be chewy. While I used wide rice noodles (otherwise known as Pad Thai noodles), soba or udon noodles would be equally delicious! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
- While I’ve listed fresh cilantro as an optional garnish, I highly suggest you don’t skip it! It adds a wonderful herbaceous freshness to the dish. However, I know some people are cilantro averse, so for those of you who loath cilantro, try adding fresh Thai basil! And don’t forget a generous squeeze of fresh lime!
source : https://www.nospoonnecessary.com/thai-spicy-chili-chicken-noodles/
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