Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Wednesday, August 20, 2014

Sriracha Soy Chicken and Vegetable Vermicelli

Sriracha Soy Chicken and Vegetable Vermicelli
I much prefer stir fries with noodles instead of rice. As a kid, I hated rice. I am not quite sure when I came around to it, probably around the same time I started eating sushi (in my 20s.) I would always prepare a plate of ramen noodles instead of rice whenever I ate any sort of stir fry dish. Nowadays, I use rice noodles instead of ramen, which I love even more. I was really wary of the ketchup in the recipe I pinned from STL Cooks. But there was no need to be scared, it was amazing. I didn't even hear any complaints from C about the use of fish sauce, which is quite a win. Feel free to add whatever vegetables you have on hand.
Sriracha Soy Chicken and Vegetable Vermicelli

1 package (10.5-12 ounces) rice noodle vermicelli
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into bite sized pieces
2 carrots, peeled and diced
3 tablespoons soy sauce
2 to 3 teaspoons Sriracha
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon grated ginger
1 ½ teaspoons fish sauce
2 teaspoons sesame seeds

Prepare the vermicelli per package directions. Heat the canola oil in a wok or cast iron skillet and add the chicken strips, bell pepper, broccoli and carrots; saute until the chicken is cooked through, 3 to 5 minutes.

Whisk together to soy sauce, Sriracha, ketchup, sesame oil, ginger, fish sauce and sesame seeds in a large bowl. Toss the noodles in the sauce, stir in the chicken and vegetables.
Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...