Noodles With Ground Chicken And Crispy Shallots Recipe

Name: Noodles With Ground Chicken And Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for frying; 4 Lg shallots cut crosswise into 1/4 inch slices; 5 Garlic cloves, 3 sliced, 2 pressed; 2 Tbl Asian sesame oil; 3 Qts low salt chicken broth; 1 lb boneless, skinless chicken thigh, cut into 1 inch cubes; 4 Tbl fish sauce (such as nam pla or nuoc nam), divided; 1 6.75 oz pkg rice stick noodles, broken in half; 8 oz Chinese long beans or green beans, cut in 1 inch pieces; 1/4 C Lime juice; 2 Tbl raw sugar or brown sugar, divided; 2 Pinches cayenne pepper; 1/2 C Cilantro, chopped; 1/2 C Green onion, chopped; 2 Tbl Roasted peanuts, chopped; Hot chili sauce (sriracha)

Servings: persons

Vegetable oil for frying
4 Lg shallots cut crosswise into 1/4 inch slices
5 Garlic cloves, 3 sliced, 2 pressed
2 Tbl Asian sesame oil
3 Qts low salt chicken broth
1 lb boneless, skinless chicken thigh, cut into 1 inch cubes
4 Tbl fish sauce (such as nam pla or nuoc nam), divided
1 6.75 oz pkg rice stick noodles, broken in half
8 oz Chinese long beans or green beans, cut in 1 inch pieces
1/4 C Lime juice
2 Tbl raw sugar or brown sugar, divided
2 Pinches cayenne pepper
1/2 C Cilantro, chopped
1/2 C Green onion, chopped
2 Tbl Roasted peanuts, chopped
Hot chili sauce (sriracha)

1
Add enough vegetable oil to small sauce pan to reach depth of two inches. Attach deep fry thermo and heat oil to 330f. Add shallots to oil and fry until golden brown, stirring often, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Add sliced garlic to oil and fry until golden brown, about 1 minute. Using slotted spoon, transfer garlic to paper towel to drain. Mix sesame oil and crushed garlic in small bowl. Can be prepared two hours ahead. Let stand at room temp.
2
Bring chicken broth to boil in heavy large pot. Place chicken in processor. Using on/off turns, process chicken until coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up chicken into small pieces, about 5 minutes. Using skimmer or slotted spoon, transfer chicken to large bowl. Add 1 Tbl fish sauce to chicken; toss to coat. Return broth to boil. Add rice nopodles and cook until tender, 3 to 4 minutes. Using slotted spoon, transfer noodles to bowl with chicken. Return broth to boil. Add beans and cook until crisp tender, about 5 minutes. Using slotted spoon, transfer beans to bowl with chicken and noodles. Add sesame-garlic oil, lime juice, sugar, cayenne, and remaining 3 Tbl fish sauce. Toss to coat.
3
Transfer noodle mixture to large shallow bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, fried garlic, and remaining 1 Tbl sugar over noodles. Serve with chili sauce.

1575

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vegetable oil for frying, 4 Lg shallots cut crosswise into 1/4 inch slices, 5 Garlic cloves, 3 sliced, 2 pressed, 2 Tbl Asian sesame oil, and more.

Yes, Noodles With Ground Chicken And Crispy Shallots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Noodles With Ground Chicken And Crispy Shallots

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