This recipe is such a mixture of cultures all in one and I wasn’t sure exactly what to name it. The name still doesn’t do it justice because there are so many different components that go into making this dish perfect. They have garlic butter and fresh basil in them (like Italian pasta) then I added a little soy and hoisin (Chinese I guess?) Then jalapeño (Mexican) Plus some purple cabbage for crunch and color. Also chicken for protein. They are kind of like a “everything but the kitchen sink” kind of noodle. They’re weird, but truly so so good.
I love rice noodles. Whether it be for a classic pad Thai or drunken noodles… I love stir fried noodles no matter what. The key to that perfect al dente noodle is to soak them in burning hot water for a good 20-30 minutes. Then finishing them off in a wok. I prefer this method over boiling them because I don’t overcook them this way. Also feel free to boil your noodles and then finish them in a wok. To each their own.. whatever works for you! If you don’t own a good large nonstick wok… you need to get one! I don’t have a fancy wok… I got mine at target for I think $30 and I love it. Just make sure to get one that is nonstick… this is key for things like rice noodles or fried rice. The last thing you want is for your noodles to stick to the pan while cooking.
Also try:
CHILI RUBBED GRILLED PORK CHOPS WITH CHIMICHURRI
CHEESY SPINACH + ARTICHOKE DIP
SPICY STIR FRIED GARLIC BUTTER RICE NOODLES WITH CHICKEN AND BASIL
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Serves: 4
INGREDIENTS:
For noodles:
- 1 lb straight cut rice noodles
- 5 tbsp butter, salted
- 1 jalapeño, roughly chopped (seeded and stemmed for less heat)
- 2 tbsp fresh ginger, finely chopped
- 3 large cloves garlic, finely chopped
- 2 boneless skinless chicken breasts, thinly sliced
- 1/2 white onion, cut into thick strips
- 1 cup cabbage, thinly sliced
- 1 cup fresh basil, roughly chopped
- 1/4 cup peanuts, roughly chopped
For the sauce: mix together
- 1.5 tbsp hoisin sauce
- 1/3 cup soy sauce
- 1.5 tbsp honey
- 1 tsp sesame oil
DIRECTIONS:
- Soak your rice noodles (or par boil) according to packed instructions. I place mine in a large bowl and fill it with burning hot water. I allow them to soak for 25-30 minutes (while stirring with tongs occasionally to make sure they don’t stick together). You don’t want them cooked at this point, just softened. Once done, drain water and set aside.
- Place butter, jalapeño, garlic, and ginger into a large nonstick hot wok (or large nonstick pot) (medium high heat). Sauté for a couple minutes until aromatic. Add in the chicken and cook for an additional 3-4 minutes until almost cooked through.
- Add in the softened noodles, onion, and sauce. Stir constantly as the noodles begin to cook in the sauce. Continue to toss noodles until they reach desired texture (about 4 minutes).
- Once cooked… add in the cabbage, basil and peanuts. Toss together for an additional minute and then remove from the heat. Serve while hot with extra basil for garnish!