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Terry & Dave Taylor

Spicy Noodles with Chicken & Green Onion

Spicy Noodles with Chicken and Green Onion

Not only are these Spicy Noodles delicious, easy, filling, inexpensive and fiery - the entire meal can be made in one pot (plus a colander), so it's very suitable for RV cooking and the ingredients are available in nearly every supermarket in America. This recipe will feed three or four people, but don't worry if you have leftovers - Spicy Noodles with Chicken & Green Onion are great cold (or room temperature) at lunch the next day. The meal comes together very quickly, so have all the ingredients mise en place. If you can't find dried chow mein noodles, substitute Marco Polo Chinese Noodles or spaghetti, snapped in half. I like to serve these spicy noodles with cold sliced cucumbers (and an icy Asian beer) to cut the heat.

Sun Luck Chow Mein NoodlesSAUCE:
1 Tablespoon soy sauce
2 Tablespoons Sriracha Hot Chili Sauce,
     plus more for passing if desired
1 Tablespoon peanut oil (or canola oil)
1 Tablespoon freshly squeezed lime juice

6 ounces dried Chow Mein noodles
     (such as Sun Luck or Marco Polo brand)
1 Tablespoon peanut oil (or canola oil)
1 Tablespoon sesame oil
4 boneless, skinless chicken thighs (just over one pound)
     cut into bite-sized cubes
2 cloves garlic, minced
4 stems green onion, sliced into ½-inch long slices
Large handful fresh cilantro leaves, coarsely chopped (about one cup), divided

Mix sauce ingredients in a small bowl, set aside. Use a large Dutch oven to boil the noodles according to package directions. Drain into a colander, rinse with cold water and leave to drain while the rest of the meal is prepared.

Return the Dutch oven to a medium-hot flame and coat the bottom of the Dutch oven with one tablespoon each peanut oil and sesame oil. Add the cubed chicken thigh and stir-fry for about two minutes, then add the chopped garlic. Reduce heat to medium and continue to stir-fry until the chicken is just cooked through, about three additional minutes.

Stir in the sliced green onion; cook for one minute, then add the drained noodles back to the pot, along with most of the cilantro leaves (reserve a little for garnish, if desired) and the sauce. Using tongs, toss well over medium heat until the noodles are just heated through and are evenly coated with the red sauce, less than one minute. Serve in bowls, garnished with the reserved cilantro leaves. Pass additional Sriracha Chili Sauce at the table for the fire eaters in your life.

Serves 3-4 people.

Spicy Noodles Yee-Haw

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