Look at how good I am! Two nights, two Asian recipes in a row. Go me! Or go us, since Alex has been equally responsible for cooking (although I have done all of the menu planning and almost all of the grocery shopping). So thank you hubby for making my Asian recipes possible. And thanks also goes out to our friend Mark for telling us about this recipe in the first place. I can't remember how long ago it was that Mark first told me about this recipe, but Alex and I made it once years ago and then forgot about it entirely. And then when I was thinking about Asian recipes earlier this week I suddenly remembered this recipe. Luckily, all we needed from the grocery store were some rice sticks/stir-fry noodles and some basil and we were in business.
Yum. This recipe was even better than I remembered. I think last time we used ground chicken instead of ground turkey and the chicken was dry and didn't soak up much of the sambal and lime juice mixture. And if I recall correctly, the noodles were overcooked and a bit gummy, so they didn't soak up the sambal-lime mixture either. But this time the entire dish had some serious flavor and a good measure of heat to it. We slightly increased the amount of sugar and lime juice in order to give the sauce balance (before we did so all we were tasting was sambal with undertones of fish sauce). And then I squeezed some additional lime juice over the top of the noodles before we ate to give it some more fresh lime flavor. Don't skimp on the fresh basil for garnish, because the basil that you toss with the noodles loses a lot of its bright, fresh flavor once it is heated up. So you really need the fresh basil in addition to the basil that you threw into the wok with the scallions. But even without the fresh basil, this dish is delicious and very easy to make. From start to finish, it took less than 30 minutes, including prep time. I guarantee that it won't be another few years before we make these noodles again!
Recipe after the jump!
My Crazy Chicken (Turkey) Rice Noodle Stir-Fry
Adapted from Simply Ming: Episode 121
By Ming Tsai
8 oz. transparent rice noodles (rice sticks)
2 tbsp fish sauce
3 tbsp fresh lime juice
2 tsp sugar
1 heaping tbsp sambal oelek
3 tbsp grapeseed oil
1/2 of a medium red onion, cut in half lengthwise and sliced 1⁄8 inch thick
1 lb. ground chicken of turkey (we used turkey this time)
1⁄2 cup scallions, green and white parts, sliced 1⁄8 inch thick
1⁄4 cup Thai or basil leaves, julienned
1 lime, quartered, for garnish
Thai or sweet basil for garnish
Cook noodles according to package instructions.
Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the onions and stir-fry until brown, about 2 minute. Add the chicken or turkey and stir-fry, breaking up the meat, until cooked through, about 3-4 minutes. Add the noodles and sauce mixture and heat through, stirring. Remove wok from heat. Add the scallions and basil and toss well.
Garnish with the lime wedges and basil sprigs and serve