Spicy Asian Noodles with Chicken
Spicy Asian Noodles with Chicken recipe
Cooking Light, March 2009
Rice noodles are really messy. When you’re trying to break them apart, they fly all over the counter. Do not believe the directions on the package as to how to “cook” them. Mine said to soak in warm water 2 minutes. Yeah, not so much. After about 10 minutes of soaking in warm water, I boiled some water in the microwave, poured it over the noodles, and then let them soak about 7 minutes and they were FINALLY soft enough to eat.
I prepared the ingredients the night before so it would be easy to assemble when I got home. I had planned on stir frying the chicken instead of using pre-cooked chicken. Shoppers had split chicken breasts on sale this week. I usually de-bone the chicken breasts and then simmer the bones and what little meat I’ve left on the bone for chicken broth. Well, after two batches of doing this, I had about 2 cups of shredded chicken. Well, CTM found it so we used it instead.
Even with all the problems with the noodles, it was easy to prepare. He says, “I would have made it but it’s cold.” “It’s cold?” “Yeah. Didn’t you read the directions?” *snort* I NEVAH read the directions!! So, we ate it room temperature. It wasn’t too bad. I don’t know that I would put that much hot sauce in it. It was pretty spicy, but it was good. I had it for lunch the next day, cold, and it was even better I think. I would make this again and leave it to chill overnight before having it for dinner the next night. It would be an easy picnic type thing or camping type thing to take.
Measuring cups and spoons
Knife
Cutting board
Large mixing bowl
Small nonstick skillet
Tongs
