Asian-Style Chicken Noodles

Name: Asian-Style Chicken Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 150 g dried flat rice noodles; 4 tbsp sunflower oil; 2 clove garlic cloves; 1 piece red chilli; 2 piece chicken; 0.5 pack coriander; 60 g spring onions; 2 tbsp chopped pickled turnip; 50 ml chicken stock; 100 g beansprouts; 2 piece eggs; 60 g roasted unsalted peanuts; 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp light brown soft sugar; 1 piece lime; 0.5 tbsp siracha; 1 pinch chilli powder

Rice or Pasta Salad

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

25 min

This Thermomix® recipe for Asian-Style Chicken Noodles is ready in 45 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Asian-style chicken noodle dish is a flavorful and satisfying meal that's perfect for a quick weeknight dinner. I've been making this recipe for years, and it's always a hit! The combination of tender chicken, chewy noodles, and a tangy tamarind sauce is simply irresistible. It's also a great way to use up leftover chicken. Feel free to adjust the amount of chili to your liking. This dish is best served immediately, but it can also be prepared ahead of time and reheated. It's a great option for meal prepping too!

Ingredients (18 ingredients)

150 g dried flat rice noodles
4 tbsp sunflower oil
2 clove garlic cloves
1 piece red chilli
2 piece chicken
0.5 pack coriander
60 g spring onions
2 tbsp chopped pickled turnip
50 ml chicken stock
100 g beansprouts
2 piece eggs
60 g roasted unsalted peanuts
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp light brown soft sugar
1 piece lime
0.5 tbsp siracha
1 pinch chilli powder

Preparation (9 steps)

Prepare the noodles

Soak the dried flat rice noodles in warm water for about 20 minutes, or until al dente. Drain the noodles and set aside.

Prepare the sauce

Thermomix® Setting

10 sec/Speed 3

In the mixing bowl, combine the tamarind paste, fish sauce, sugar, lime juice, and siracha. Mix for 10 Sec./Stufe 3 until smooth. Set aside.

Chop garlic and chilli

Thermomix® Setting

3 sec/Speed 7

Add the garlic cloves and red chilli to the mixing bowl and chop for 3 Sec./Stufe 7.

Sauté garlic and chilli

Heat half the sunflower oil in a frying pan or wok over a medium heat. Add the garlic and chilli mixture from the mixing bowl and fry for 30 seconds until fragrant. Remove from the pan and set aside.

Cook the chicken

Tip in the chicken to the frying pan and cook for 5 mins until golden. Remove from the pan and set aside.

Chop coriander stalks and spring onions

Thermomix® Setting

3 sec/Speed 4

Add the coriander stalks and spring onions to the mixing bowl and chop for 3 Sec./Stufe 4.

Combine ingredients in frying pan

Add the coriander stalks, spring onions and turnip (if using) to the frying pan and fry for 1 min. Add in the soaked noodles, 50ml of the chicken stock and the prepared sauce. Keep stir-frying the noodles until they’re starting to dry, then add the sauce. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.

Add beansprouts and eggs

When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.

Serve

Scatter over half of the peanuts and quickly toss together. Divide between two plates with the remaining peanuts and spring onion, the lime wedges and soy sauce on the side.