We all know about my obsession with glass noodles. My boyfriend hates them, preferring big, thick, hearty noodles instead. But for this dish, the sauce was so tasty that he had to admit it was fabulous.
I thought up this recipe to use my leftover basil from the pasta al pomodoro.
This dish is SPICY, so adjust the red pepper to your personal tastes. I like spice, but even this made me run for the milk. Also, resist the urge to add salt and pepper – the soy sauce, fish sauce and red pepper flakes render all other seasonings useless. I’ve adapted the recipe from Miss Rachael Ray…it makes about four servings.
1.5 pounds chicken, cut into bite-sized pieces
1 c. torn fresh basil
8 cloves garlic, minced
1/2 thinly sliced spring onion (or 4 green onions or 1.5 cups yellow onion)
3 T canola oil
1/2 lb. glass noodles, or your favorite noodle or pasta
2 tsp. crushed red pepper flakes (or just add 1 tsp. and add more later, to taste)
4 tsp. sugar
2 T soy sauce
2 T fish sauce (invest in this – it will last you years)
In a small bowl, combine 1/2 c. water with fish sauce, soy sauce, sugar and red pepper. Stir and set aside.
Meanwhile, boil a pot of water and add the pasta and cook until just al dente – the glass noodles literally take seconds! Drain and set aside with the lid on to keep warm.
While you boil the pasta water, heat a large, deep skillet over high heat and add the canola oil. Brown the chicken pieces on both sides, then set aside. Reduce the pan to medium and add the chopped onion and then garlic. Saute until softened. Add the chicken back in. Add the sauce and stir to combine. Cook until evenly coated, about 3 minutes. Take off the heat and add the basil, tossing until wilted.
Plate up – serve a bed of noodles, then the chicken mixture. Enjoy, friends!