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Stir-fried Rice Noodles with Chicken and Sambal

April 23, 2010

Stir-fried Rice Noodles with Chicken and Sambal

It would not be a surprise to know that we cook a lot of stir-fries in this house. We don’t necessarily post all of them, but we have certainly posted some of them. We stir-fry sliced meats, tofu, nuts, and vegetables and flavor them with various Chinese, Thai, and Vietnamese flavorings and usually serve them with rice or noodles. What we have never done, however, is actually cook the noodles in the wok. This recipe changed that.

In my usual scan for menu prep, I came across this fun recipe from Ming Tsai, one of our local celebrity chefs, by way of Serious Eats. It makes use of wide rice noodles (like the ones in Pad Thai or Pho) and a condiment (really, a condiment family) called Sambal. We already had a Thai version of the Indonesian Sambal Oelek in our refrigerator because we are suckers for hot sauces and chile pastes, especially Asian ones, so this just seemed like a great fit! That this much savory flavor and depth could come from a stir-fry without soy sauce or garlic truly amazed me, and I couldn’t stop eating. There were no leftovers. Please try to enjoy this as much as I did, though I doubt you can. Beware: it’s spicy!

I know I keep on saying this, but man, it’s great to get back to cooking!

Stir-fried Rice Noodles with Chicken and Sambal (Serves 3-4)

Adapted from Simply Ming

  • 8 ounces transparent rice noodles (rice sticks)
  • 2 tbsp. fish sauce
  • 2 tbsp. lime juice (1 juicy lime)
  • 1 tsp. sugar
  • 1 tbsp. Sambal
  • 3 tbsp. vegetable oil
  • 3 shallots, sliced thinly
  • 1 lb. ground chicken
  • 1 bunch scallions, whites sliced thinly, greens sliced coarsely
  • 1/4 cup basil, chopped
  • 1 lime, quartered
  1. Add the noodles to a large bowl and cover with hot water. Let sit for 30 minutes and drain.
  2. Mix the fish sauce, lime juice, sugar, and Sambal in a small bowl thoroughly with a fork or whisk to dissolve the sugar. Set aside.
  3. Heat the oil in a wok over high heat. When hot, add the shallots and stir-fry for one minute. Add the chicken and cook until just cooked through, stirring constantly.
  4. Add the noodles and sauce to the wok and cook until warmed through. Toss in the basil and scallions, stir to combine, and serve immediately.
  5. Garnish with additional basil and the lime wedges.
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One Comment leave one →
  1. April 26, 2010 2:21 pm

    Thanks for the stir-fry recipes! I haven’t tried noodles in the wok yet, but this recipe might change that!

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