Menu Enter a recipe name, ingredient, keyword...

Five-Spice Ginger Chicken and Thai Noodles

By

This inexpensive dish packs tons of flavor! Use pork instead of chicken, if desired. The Five-Spice is found in most supermarkets spice or Asian section – a little goes a long way! Omit peanut oil and use olive oil if concerned with nut allergies.

Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 ounces of rice noodles (Check label for allergens!)
  • 1 ½ tablespoons of peanut oil (or replace with olive oil if concerned with nut allergies)
  • 1 tablespoon fresh ginger, peeled and minced well
  • 4 garlic cloves, minced
  • 1 ½ pounds of boneless chicken breast – cleaned, dried, trimmed and cut into 1” pieces
  • ¼ cup gluten-free soy sauce (check label for allergens)
  • 2 tablespoons of lime juice
  • 3 teaspoons sesame oil
  • 1 teaspoon Five-Spice seasoning
  • Dash of hot sauce (optional)
  • 1/4 cup chopped scallions

Details

Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Cook the noodles according to package directions. Reserve about ¼ cup of the cooking water.
While the rice noodles are cooking, heat the peanut oil in a large skillet over medium-high heat. Add the ginger and the garlic and cook for about 1-2 minutes or until the garlic becomes softened, but not brown.
Next add the chicken pieces and cook, while turning, until all sides are browned – about 5 minutes. When the chicken in finished cooking, scrap the bottom of the pan to loosen the pan juices / pieces. Add the reserved cooking water, soy sauce, lime juice, sesame oil, 5-spice seasoning and the hot sauce, if using, and bring to a simmer. Add the noodles and cook for another 3 minutes, while stirring gently, to heat the noodles through.
Remove from the heat, and gentle toss in the scallions.

You'll also love

Review this recipe

Pho Papaya Salad Thai Chicken Noodles with Red Curry Broth