Asian Noodles with Chicken

Recipe from Elizabeth's Edible Experience

This was really good. And so easy because I had some leftover chicken in the freezer from when I made the whole chicken in the crock pot. :) It took maybe 10 minutes. If you had to cook the chicken, it might take 20.

I made a few adjustments from Elizabeth's recipe. J and I both thought it was really good! It had a nice kick to it, but not overwhelming. Great flavor!

1 lb chicken, cut into chunks (or shredded)
1 T dark sesame oil, divided
1 T grated peeled fresh ginger
2 cloves garlic, minced
1/2 c chopped green onions
1/4 c fresh cilantro
3 T low-sodium soy
2 T rice vinegar
2 T hoisin sauce
1.5 T chile sauce (original called for ground chile paste, but I couldn't find it)
6 ou rice-flour noodles or stir fry noodles

If chicken is uncooked, season with s&p and cook in a wok with a bit of sesame oil, until cooked through. Remove from wok and set aside.

Cook noodles according to package directions. Drain and set aside.

Heat 2 t oil in the wok and add the garlic and ginger. Saute over medium-high heat for about 45 seconds.

Turn heat to low and add the chicken back to the wok, as well as 1 oil, onions, cilantro, soy, vinegar, hoisin and chile. Mix well, then add the noodles.

Toss the mixture together well and allow to heat through.

Serve! This can actually be served hot or cold.



This looks so tasty! Lots of great flavors!


Mmm - I love asian noodle dishes and this looks great!


This looks amazing. When I finally get brave enough to try to cook Asian cuisine, I do believe I will try this first!

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