Spicy Chicken Noodles – It’s The Rice That Makes It Nice

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The only disadvantage of these beautiful spicy chicken noodles
The recipe is that I will now get even more requests for Pad Thai than I
usually done. What is understandable,
because, regardless of the recipe in which they are used, rice noodles are a proof
pleasure of the crowd.

By the way, I will publish a recipe for pad Thai just as soon as
my version comes out at least as well as the worst example of a restaurant in town.
I'm not here yet. Meanwhile, we can all practice our rice noodles
dipping technique. As I mentioned, check the package of noodles that you buy,
The time varies according to the size of the noodle.

I think this dish is perfect to use the remaining chicken,
assuming it was not horribly overcooked in bulk. If you wanted to use raw chicken, go for it
and cut it, and grate it for a minute or two, before adding your vegetables. Whatever it is, I really hope you will give these spicy chicken noodles a recipe
soon. Enjoy it!

Ingredients for 2 large or 4 small portions:

8 ounces of dry rice noodles, soaked in 6 cups of boiling,
slightly drained water (drain and rinse before using)

8 ounces of cooked chicken breast, torn

1 tablespoon of sesame oil

For the sauce:

3 tablespoons of hoisin

1 tablespoon of soy sauce, more to taste

1 tablespoon ketchup

1 tablespoon of brown sugar

1 or 2 tablespoons of Sriracha, or other warm sauce

1 teaspoon of hot chili sequins

1/4 cup seasoned rice vinegar

1/2 cup chicken broth

For vegetables:

1 large carrot, finely sliced ​​or shredded

1 red pepper, minced

2 jalapeno peppers, thinly sliced ​​

2 cups of finely sliced ​​green cabbage

1/2 cup green onions chopped

3 cloves of finely crushed garlic

1/2 cup freshly chopped coriander

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