 | I am so lucky to live in such an amazing and diverse city, Houston. I am able to go to my regular grocer and find black soy sauce, Golden Mountain sauce and a wide range of flat rice noodles to choose from. And we have even better Asian grocers where I always overwhelmed with choices. C didn't enjoy this very much, I think he wasn't a fan of the fish sauce. Miss F and I were obsessed. She loved it so much, I sent leftovers with her to school the next day. And all those were gone as well. And all the rest was saved for me...yum! Thanks to Elly Says Opa for the awesome recipe, this is a huge winner in my eyes. Now does anyone have any recipes with black soy sauce? Cause I have a massive bottle. |
8-10 ounces flat rice noodles
2 tablespoons canola oil
¼ onion, chopped
6 garlic cloves, minced
1 bell pepper, cut into strips
½ pound chicken breast, cut into small pieces
1 tablespoons fish sauce
2 tablespoons black soy sauce
2 tablespoons Golden Mountain sauce or light soy sauce
1 to 2 tablespoons Sriracha
½ tablespoon sugar
1 large plum tomato, cut into 8 wedges
¼ cup Thai basil leaves
Cook noodles in large pot of boiling water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add onions and sauté for a minute, add garlic and sauté 30 seconds more. Add bell pepper and chicken and sauté until chicken is about halfway cooked, about 2 minutes. Whisk the fish sauce, black soy sauce, Golden Mountain seasoning, and chili paste together in a small bowl. Add to the chicken mixture and cook until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Thai basil; toss to coat.
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2 comments:
Haha, I was wondering the same thing about the black soy sauce and the Golden Mountain seasoning - definitely need some new recipes for those! Glad you liked the noodles.
I saw this on Elly's blog and thought it looked great. With your recommendation, as well, I think I need to make it very soon. Luckily, I have a good Asian grocer not far from me.
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