Sunday, October 6, 2013

Hoisin Rice Noodles with Chicken

I've mentioned before that I don't really love pasta, but what I DO love is a good Asian noodle dish.  I'm a sucker for phad Thai, yakisoba, pho, etc., etc.  So, this is a winner in my book.  It is easy to throw together, colorful, flavorful, and reheats well.  And, I can easily get all of the ingredients I need!  Done and done. 

Be sure to use low-sodium soy sauce.  Otherwise, your sauce might be a little on the salty side.  If you're using regular, compensate with a little extra honey.  

  • 1/2 cup low-sodium soy sauce 
  • 1/3 cup water
  • 3 tablespoons sesame oil
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 3 tablespoons peanut butter
  • 1 1/2 pounds cooked shredded chicken (I prepared it this way.)
  • 12 ounces rice noodles
  • carrots, grated
  • green onions, chopped
  • peanuts or cashews, chopped
  • cilantro, chopped
  • red pepper, chopped

Prepare rice noodles according to package directions by soaking in hot water until softened.  

Whisk together soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter.  Set aside.  

Heat a large, nonstick skillet over medium heat.  

Add chicken to pan with 1/3 cup of sauce and heat slightly.  Remove to a plate and set aside.   

Drain noodles and add them to the hot skillet with the rest of the sauce.  Cook over medium heat, tossing the noodles and sauce for about 3-4 minutes, until the noodles have soaked up a lot of the sauce and become more tender.   

Add chicken and heat through.  

Top with carrots, green onions, peanuts, cilantro, and red pepper.  

Source:  Mel's Kitchen Cafe

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