Noodles are the ultimate comfort food for me. Just tossed with a few vegetables and sauces, and I have a meal to binge onto for myself. And if time is of the essence, then those instant noodles do come in handy!
Since I was tired of eating the roadside chowmien and the so-called “2-minute noodles”, I decided to make myself some spicy Chinese-style noodles, which took me less than 10 minutes to make.
That sounds a little difficult, no?
Considering that you have to boil those no-so-healthy flour noodles in boiling water for a while, then let them dry for a bit and then use it. Hence, to cut down on the time taken, and to make it healthy, I happily replaced those with rice noodles, which take hardly 20 seconds to cook. Here’s my recipe for spicy chicken schezwan rice noodles.
Rice noodles: 100 grams
Diced chicken: half bowl
1 garlic clove
1/2 teaspoon chopped ginger
2 finely chopped green chillies
1 heaped teaspoon schezwan sauce(can be replaced with red chilli sauce)
1/2 chopped onion
1/2 chopped capsicum
1/2 tsp dark soy
1/4 tsp hoisin
1/4 tsp vinegar
1/2 tsp sesame oil
Salt to taste
Coriander- for garnishing
Cooking time: 10 minutes
1. Heat a bowl of water and add salt. When the water starts to boil, remove from heat and put in the noodles for not more than 20-30 seconds.
2. Rinse the noodles with cold water and set aside.
3. Take a pan, add sesame oil and heat. When hot, add in the ginger, garlic and green chillies and sauté for a minute.
4. Then add the capsicum and onions and cook for a minute.
5. Add the diced chicken(you may replace it with shrimps or some more vegetables) along with schezwan sauce, hoisin sauce, dark soy and vinegar. Be careful while seasoning as all the sauces already have salt in them.
6. Because the diced chicken is around a cm, it cooks in less than 2 minutes on high.
7. Add some water if you feel the sauce has gone too thick, and then toss in the rice noodles.
8. Mix well and cook for no more than a minute, otherwise, the noodles will get overcooked and become soggy.
9. Garnish with coriander and serve with a lemon wedge and refreshing cucumber(which will help cut down the heat).
Happy Cooking 🙂