Chili Garlic Rice Noodles with Chicken
Equipment
- Rubber Spatula
- Colander
Ingredients
- 1 lb. chicken tenderloins at room temperature
- 2 tablespoons soy sauce tamari
- 1 tablespoon rice vinegar
- 3 ½ teaspoons sesame oil
- ¼ teaspoon garlic powder
- 3 teaspoons avocado oil
- 3 eggs
- 1/8 teaspoon Kosher salt
- 8 oz. vermicelli rice noodles
- 4 teaspoons chili garlic crisp
- 2 teaspoons hot chili oil
- 4 tablespoons fish sauce
- 8 scallions sliced thin on the bias
Instructions
- In a medium skillet over medium-high heat, add 2 teaspoons of avocado oil. When the oil is hot, add the chicken, spacing out the tenderloins in the pan so they are not touching each other. Sear for one minute, then flip each piece over, turn the heat to low, and add the soy sauce, rice vinegar, ½ teaspoon of sesame oil, and garlic powder. Cover tightly and cook for 5 minutes, then turn off the heat and let sit, still covered, for another 5 minutes. Do not remove the lid during these 10 minutes. Cut each tenderloin crosswise into ½ inch slices, then place the pieces back into the soy liquid, tossing to coat.
- In a small non-stick saucepan over medium heat, add 1 teaspoon of avocado oil. Crack the eggs into the pan, and add 1/8 teaspoon of salt. Break up the yolks and scramble them with a rubber spatula. Spread them out in the pan in an even layer and cook for 1 ½ minutes. Flip them over (it’s okay if the eggs break and you cannot flip the entire pan over at once) and cook until the eggs are completely cooked through, about 1 minute. Flip onto a cutting board and slice the eggs into ½ inch strips. Then cut each strip in half.
- Fill up a medium-sized pot of water and bring to a boil. Turn off the heat and add the noodles. Let sit in the hot water for 5 minutes until tender, stirring occasionally. Drain completely, making sure there is no extra water, and place the noodles in a large mixing bowl.
- Add the rest of the sesame oil to the noodles, along with the chili garlic crisp in their oil, the hot chili oil, fish sauce, scallions, the chicken and the soy sauce cooking liquid, and the eggs. Toss to combine, then serve immediately.
Notes
Chicken Prep and Storage: The chicken can be made one day ahead of time and stored in an airtight container in the refrigerator. Reheat in a small pot in the soy sauce cooking liquid, bringing the liquid to a boil before adding it to the noodles.
Noodle Storage: The noodles can be made three days ahead of time and stored in an airtight container in the refrigerator. Reheat them in a microwave, or place them into an oven-safe dish and reheat them at 350°F until warmed through.
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