Friday, April 18, 2014

Rachel Ray's Tingly Chicken Noodle Bowl

I happened to catch one of Rachel Ray's shows a couple weeks ago and noted that this recipe sounded interesting.  It was a fairly quick recipe to make and it tasted good...great to keep you warm during an April snow storm :-)  OK, it's been a little bit of a challenging winter in Minnesota.

I did not have ground chicken or Szechuan peppercorns on hand, so I substituted ground turkey and regular peppercorns.  It might not have been quite as tingly, but it was good.

  • 1 cup English Cucumbers, in matchsticks (or use seeded Cucumbers)
  • 1/2 tsp Sugar
  • 3 cloves grated Garlic
  • 1 1/2 tsp ground Szechuan Peppercorns
  • 2 tbsp Canola Oil
  • 3 tbsp Soy Sauce
  • 1 bunch torn, stemmed Rainbow Chard leaves (or use Swiss Chard)
  • 9 oz wide Rice Noodle (or use Egg Noodles)
  • 1 lb ground Chicken
  • 1” peeled, grated Ginger
  • 1 1/2 tsp Sriracha
  • 4 cups Chicken Stock
  • 1 tsp Fish Sauce
  • 1 bunch trimmed, sliced Scallions
  • Lime wedges
  • Salt
  1. Sprinkle cucumbers with salt and sugar, tossing well to coat evenly.
  2. Mix ginger with garlic, chicken, Sriracha, and peppercorns.
  3. Heat oil in a skillet on medium high.
  4. Cook chicken mixture, breaking it up as it browns for about nine minutes.
  5. Pour in stock with soy sauce, fish sauce, and one cup of water.
  6. Stir and deglaze with a wooden spoon.
  7. Bring to a simmer and add scallions with chard.
  8. Stir a couple minutes, just long enough to wilt the chard.
  9. Cook noodles in a large pot, following box directions.
  10. Divide noodles among bowls.
  11. Serve chicken mix with cucumbers and lime wedges over the noodles.
Boiling the noodles 

Browning the turkey mixture

Matchstick cucumber pieces salted and sugared

Chicken Stock and Water Added to Turkey

Swiss chard and Green Onions added

Noodle Bowl assembled...Enjoy!

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