Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Spicy Thai Basil Chicken Noodle Bowl 2005
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
Yield: 24 servings
Noodles: 11/2 lbs. dried rice noodles, 1/4 inch wide
Shallot marinade:
3/4 cup fish sauce (nam pla)
1/3 cup Sake rice wine
11/2 oz. shallots, minced
6 lbs. boneless, skinless chicken breasts, cut into 1/4 " thick strips
1/2 cup vegetable oil
21/2 lbs. red bell peppers, cut into thin strips
2 lbs. red onions, thinly sliced
3 oz. garlic, minced
11/2 oz. ground dried mild chile pepper
11/4 cups Kikkoman Lite Soy Sauce
1 cup water
1/2 cup fish sauce (nam pla)
2 oz. sugar
1 tsp. black pepper
6 oz. Thai or regular basil, coarsely chopped
1/2 cup lime juice
To soak noodles: In hotel pan, cover noodles with hot water. Let stand 15 minutes or until tender. Rinse with cold water; drain. Cover and refrigerate.
To make shallot marinade: In large nonmetal bowl, combine 3/4 cup fish sauce, rice wine and shallots.
Add chicken; cover and refrigerate up to 24 hours.
To stir-fry: In rondo, heat oil over high heat until very hot.Add bell peppers, onions, garlic and chile; stir-fry 3 minutes. Push pepper mixture to one side.Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisp-tender.
Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil. Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.
Recipe created by Chef Tim Cooney of Northeastern University, Boston. Photo from Kikkoman.
About the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024