These spicy noodles are so delicious and easy to make, especially when using a fresh roasted Market Kitchen chicken and plenty of chile crisp to flavor it all. Use some local noodles with fresh veggie sprouts and you have a better-than-takeout, faster-than-delivery new favorite meal!
Serves: 4
Difficulty: moderate
Diet: GF (use gluten-free noodles)
Prep time: 10 minutes
Cook time: 5-8 minutes
Ingredients
3 T toasted sesame oil
2 shallots, halved and sliced thin
2 T garlic, minced
4 oz shiitake mushrooms, sliced
2 T fresh ginger, minced
1 lb fresh MoC Rotisserie Chicken, shredded
1 T sugar, to taste
2 T tomato paste
¼ c mild Hot Mama Salsa Chili Oil or sub chile crisp
¼ c tamari
2 T seasoned rice vinegar
¼ c (loosely packed) fresh basil, rough chopped
2 lb fresh noodles such as Umi or Pan Mee, or 10 oz. dried (or sub GF)
½ c green onions, chopped
2 oz fresh vegetable sprouts, such as radish or sweet pea
2 T sesame seeds
Steps
Sauté sliced shallots in sesame oil over medium high heat until golden
brown, 3 min. Add garlic and mushrooms, cooking 1 minute more.
Add ginger, chicken, sugar, tomato paste, chili oil, tamari and vinegar
and toss well; heat through, 1 min. Toss with basil and heated noodles
(dip in boiling water, or cook according to package directions before
adding to chicken mixture). Serve immediately, topping with green
onions, sprouts and sesame seeds.
