Recipe Remix: Green Onion Vinaigrette

Clearly I like the idea of a green onion vinaigrette. I made the same vinaigrette from the same blog twice, and did it two slightly different ways. The first way you can find here, and today I am sharing how I made it a slightly different way.

I really liked it the first time, but this time I would suggest less oil. Both K and I felt it was a bit too oily, and I really do prefer my vinaigrettes to have more vinegar than oil in them. So, I am providing my modified version below. The first time I used chicken as well, but this time I marinated the chicken thighs in the vinaigrette, then grilled them. While the chicken grilled, I prepped the noodles, and then eventually stir-fried them while the chicken rested. On the side, I served these mushrooms as well as a different vegetable.

The other big difference? I used dried egg noodles instead of rice noodles. I just really enjoy egg noodles and thought they would do well in the sauce (and they did).

Directions for the Green Onion Vinaigrette

Slightly adapted from Heather Christo

  • 5 green onions, chopped
  • 2 Tablespoons vegetable oil
  • ¼ cup rice wine vinegar
  • Salt
  • 2 teaspoons minced garlic, or 1-2 garlic cloves
  • Dried egg noodles, cooked according to package directions
  • Chicken thighs

Take half of the green onions and half of the garlic, then all of the oil, vinegar, and salt in a blender or food processor. Blend until smooth.

  

Use half of the vinaigrette to marinate the chicken thighs, and save the other half for later in the refrigerator.

Refrigerate the remaining green onions and garlic as well.

When ready to stir-fry the egg noodles, take a tiny amount of oil in a large skillet with the remaining chopped garlic and green onions (you can also set aside some green onion as a garnish).

Cook, stirring until the garlic starts to brown. Add the reserved vinaigrette and bring to a simmer, then add the noodles, tossing to combine.

Spread the noodles into a thin layer to brown on one side, before tossing and browning the other sides.

Serve with green onion as a garnish (if desired) and the chicken.

Directions for the Green Onion Vinaigrette (without pictures)

Slightly adapted from Heather Christo

  • 5 green onions, chopped
  • 2 Tablespoons vegetable oil
  • ¼ cup rice wine vinegar
  • Salt
  • 2 teaspoons minced garlic, or 1-2 garlic cloves
  • Dried egg noodles, cooked according to package directions
  • Chicken thighs

Take half of the green onions and half of the garlic, then all of the oil, vinegar, and salt in a blender or food processor. Blend until smooth.

 

Use half of the vinaigrette to marinate the chicken thighs, and save the other half for later in the refrigerator.

 

Refrigerate the remaining green onions and garlic as well.

 

When ready to stir-fry the egg noodles, take a tiny amount of oil in a large skillet with the remaining chopped garlic and green onions (you can also set aside some green onion as a garnish).

 

Cook, stirring until the garlic starts to brown. Add the reserved vinaigrette and bring to a simmer, then add the noodles, tossing to combine.

 

Spread the noodles into a thin layer to brown on one side, before tossing and browning the other sides.

 

Serve with green onion as a garnish (if desired) and the chicken.

 

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