Spicy Thai Basil Chicken Noodle Bowl
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Courtesy of Kikkoman Sales USA, Inc.
The National Culinary Review, October 2010
1¼ cups fish sauce, divided
¹/3 cup sake
1½ oz. minced shallots
6 lbs. boneless, skinless chicken breast, cut in ¼-inch-thick strips
1½ lbs. dried rice noodles, ¼-inch wide
½ cup vegetable oil
2½ lbs. red bell peppers, cut in thin strips
2 lbs. thinly sliced red onion
3 oz. minced garlic
1½ oz. ground dried mild chili pepper
1¼ cups Kikkoman Less Sodium Soy Sauce
1 cup water
2 oz. sugar
1 t. black pepper
6 oz. coarsely chopped Thai or Italian basil
½ cup lime juice
1. In large nonmetal bowl, combine ¾ cup fish sauce, sake and shallots. Add chicken; cover. Refrigerate up to 24 hours.
2. In hotel pan, cover noodles with hot water. Let stand 15 minutes, or until tender. Rinse with cold water; drain. Cover; refrigerate.
3. In rondo, heat oil over high heat. Add bell pepper, onion, garlic and chili pepper; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4-5 minutes, or until chicken is no longer pink inside and bell pepper is crisp-tender. Add soy sauce, water, remaining fish sauce, sugar and pepper; bring to a boil. Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover; hold in food warmer at 150ºF until service.
ACF reserves the right to remove inappropriate comments.