Sweet Chili Chicken Noodle

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Is it only me that buys different sauce and seasonings to cook new flavors, but don’t know how to use it up before it goes bad? Living in Sydney for almost 6 months, I used up more than 3 bottles of soy sauce, 2 bottles of sake(cooking rice wine), 1 bottle of vinegar, 1 bottle of sesame oil and 2 packets of miso. So these things, I know how to use everyday.

However, I have bottles of fish sauce, sweet chili sauce, tomato sauce, and many other sauces that I don’t know how to use very much.

Sweet chili sauce, I bought it to make Vietnamese rice paper roll, and I think I made it more than 3 times, but the sauce is still here. Today, I decided to make some noodle from this, and believe it or not, it is YUMMY!

 

Ingredients (for 2 people)

-1/2 Onion

-1/2 cloves Garlic

-1 bunch Coriander

-Leftover vegetables (I used, 1/4 Carrot, 1/4 Red Capsicum, 2 Tomatoes, Lettuce)

-2 bunch of Organic Somen Noodle

-1 1/2 cups Asian Chicken Stock (Home made)

-2 Tablespoon Sweet Chili Sauce

-1-2 Limes

 

How to Cook:

Step 1: Cut all the vegetables into thin strips, in a large pot, stir fry onion, garlic and half the coriander using a little bit of oil. Add all the vegetables EXCEPT lettuce and cook.

 

Step 2: Pour the chicken stock and sweet chili sauce; in a separate pot, prepare the noodle.

 

Step 3: Put the noodle in a bowl to serve, pour over the soup, garnish with lettuce, remaining coriander and leftover chicken meat.

 

Enjoy with lots of limes and beer! YUM 🙂

I used lettuce, but you can use bean sprouts to make it more Vietnamese. Or even cucumber. The point is to have some fresh (Uncooked) vegetable on top as a garnish to give you some texture while you are eating.

This Asian Chicken Stock is sooooo handy, yet I forgot to introduce it! Will do so soon 🙂

 

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