Green Onion Sauce with Chicken and Rice Noodles

This recipe sounded really fresh and perfect for this time of year. I adapted the sauce and used it with chicken. It turned out really well. I could definitely see using this sauce with chicken, beef, or any other protein. It is like a pesto, but perfect for an Asian-styled meal.

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The best part is that the leftovers were just as yummy, if not more so. Definitely make enough to have again!

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Directions for Green Onion Sauce with Chicken and Rice Noodles

Adapted from Heather Christo

  •          1-2 pounds chicken thighs, cut into bite-sized pieces
  •          14 ounces rice noodles
  •          ½ teaspoon white pepper
  •          2 teaspoons sugar
  •          4 Tablespoons soy sauce, divided
  •          1 teaspoon fresh ginger, minced
  •          2 teaspoons sesame oil, divided
  •          1 teaspoon minced garlic
  •          ¼ cup vegetable oil, plus 1 Tablespoon
  •          ¼ cup rice (or white) vinegar
  •          1 teaspoon chili oil
  •          5 green onions, chopped
  •          ¼ cup cilantro, chopped
  •          Pinch of kosher salt

Mix together the chicken with the white pepper, sugar, 2 Tablespoons soy sauce, 1 teaspoon sesame oil, and a few tablespoons of the green onions.

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Cook the rice noodles in boiling water for about 11 minutes. Drain, rinse, and drain again. Mix together the remaining soy sauce, sesame oil, half of the garlic, 1 Tablespoon of vegetable oil, ginger, and 2 Tablespoons of the green onions.

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Next, prepare the sauce by blending together the rest of the minced garlic, the ¼ cup vegetable oil, vinegar, chili oil, cilantro, salt, and remaining green onions.

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Bright green!

Bright green!

In a large pan, begin heating the soy sauce/sesame oil mixture over medium heat.

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After 1 minute, add the drained noodles, turning to coat. Lightly fry the noodles.

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Pour in half of the garlic/cilantro sauce, stirring to coat the noodles.

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Set the noodles aside when lightly browned.

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Add the chicken mixture to the pan, browning and cooking.

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When the chicken is almost cooked through, add the remaining garlic/cilantro sauce.

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When the chicken is cooked, serve on top of the noodles.

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Directions for Green Onion Sauce with Chicken and Rice Noodles (without pictures)

Adapted from Heather Christo

  •          1-2 pounds chicken thighs, cut into bite-sized pieces
  •          14 ounces rice noodles
  •          ½ teaspoon white pepper
  •          2 teaspoons sugar
  •          4 Tablespoons soy sauce, divided
  •          1 teaspoon fresh ginger, minced
  •          2 teaspoons sesame oil, divided
  •          1 teaspoon minced garlic
  •          ¼ cup vegetable oil, plus 1 Tablespoon
  •          ¼ cup rice (or white) vinegar
  •          1 teaspoon chili oil
  •          5 green onions, chopped
  •          ¼ cup cilantro, chopped
  •          Pinch of kosher salt

Mix together the chicken with the white pepper, sugar, 2 Tablespoons soy sauce, 1 teaspoon sesame oil, and a few tablespoons of the green onions. Cook the rice noodles in boiling water for about 11 minutes. Drain, rinse, and drain again. Mix together the remaining soy sauce, sesame oil, half of the garlic, 1 Tablespoon of vegetable oil, ginger, and 2 Tablespoons of the green onions.

Next, prepare the sauce by blending together the rest of the minced garlic, the ¼ cup vegetable oil, vinegar, chili oil, cilantro, salt, and remaining green onions.

In a large pan, begin heating the soy sauce/sesame oil mixture over medium heat. After 1 minute, add the drained noodles, turning to coat. Lightly fry the noodles. Pour in half of the garlic/cilantro sauce, stirring to coat the noodles. Set the noodles aside when lightly browned.

Add the chicken mixture to the pan, browning and cooking. When the chicken is almost cooked through, add the remaining garlic/cilantro sauce. When the chicken is cooked, serve on top of the noodles.

 

 

 

 

 

 

 

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4 thoughts on “Green Onion Sauce with Chicken and Rice Noodles

  1. Oooooh – maybe we should go get ginger scallion noodles while you’re here!! Like Momofuku, but we can also go to the original restaurant that inspired his version! I am always impressed by you – can’t believe you have posts queued up while incubating an entire human being mango and being on vacation. You rock lady. I miss your cooking!

  2. This looks so good. I can practically smell the aromatics and taste the great flavors. This is comfort food for me. Hope you’re feeling/doing well! 🙂

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