Ginger Chicken & Sweet/Salty Noodles
Ashlie
ingredients
- 1 lb. thin long cut pasta
- 5 T. vegetable oil
- 1/2 c. parsley
- 1/2 c. cilantro
- 1 large clove garlic, smashed
- 1/4 large onion, cut into chunks
- 3 in. piece fresh ginger, peeled, grated
- black pepper
- 1 1/4 lbs. chicken breasts 8 thin pieces
- 1/2 c. mild vinegar, such as rice or white wine
- 1 1/2 T. rounded sugar
- 3 T. soy sauce
- 1/4 t. red pepper flakes
- 1 seedless cucumber cut into half moons
- 1 red pepper, slivered
- 1 yellow pepper, slivered
- 3 scallions thinly sliced (green onions)
- 1 sack 6-12 oz. baby spinach
directions
- 1
Cook pasta, drain.
- 2
In blender, combine 3 T. oil, parsley, cilantro, garlic, onion, 2/3 of grated ginger and salt & pepper. Blend until somewhat smooth. Transfer to shallow baking dish. Add chicken, coat, set aside.
- 3
In saucepan combine vinegar, sugar, soy sauce, red pepper, & grated ginger. Dissolve sugar. Add 2 T. oil. Put sauce in big bowl. Toss with veggies. Cover. Set aside.
- 4
Grill chicken. Once grilled, mix it in the bowl with noodles, veggies, and sauce. Serve.
notes
Sarah Grange cooked this for lunch group.
Source: Rachel Ray
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