Thursday, September 8, 2016

Rice noodles with chicken

This is actually so easy to make and so delicious. The rice noodles have an entirely different texture from wheat ones, they are so fresh and slightly chewy. The chicken pieces were improvised on this, but they were absolutely delicious.

1 package rice vermicelli
3 cloves garlic
1/3 cup mirin
2 tbsp sambal chili sauce
3 tbsp fish sauce
1 tsp sugar
0.25 tsp salt
1 tsp sesame oil
2 large carrots
4 green onions
0.5 cup chopped basil, cilantro, and mint mix
0.5 cup chopped peanuts

6-8 chicken thighs
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp sesame oil

Mix the soy sauce, maple syrup, and sesame oil. Marinate the skinless, boneless chicken thighs in this mix.

Prepare the rice noodles per package instructions. Basically soak in hot water until desired softness is reached. Drain.

Grate the garlic, mix with the chili sauce, mirin, fish sauce, sesame oil, salt, sugar and herbs.

Julienne the carrots and thinly slice the scallions. Toss with the peanuts and mix in the noodles and the sauce. Toss for a long time, until well mixed.

Sear the chicken thighs in a hot skillet until cooked through and browned on the outside. Use just a little oil in a nonstick pan. Slice and serve on top of the noodles.

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