Tag Archive: rice noodles


Tonight’s dinner was a hit.  Easy as can be too.  Using the sauce the chicken was cooked in to flavor the rice noodles and spinach was yummy, and the addition of Kimchi gave it a nice kick!  I can’t wait to try variations on this – adding in green onions and other veggies.  This would be good with shrimp or tofu too.  There are as many possibilities as there are Asian sauces!  Topping it with a soft yolk egg would be good too!

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8 boneless skinless chicken thighs (marinated in Asian sauce – I used McCormick Sesame Chicken Skillet Stir Fry Sauce)

2 packs Thai Kitchen thin rice noodles – we love these and will buy them again!

1 bag fresh spinach

Kimchi for topping – we love Wild Brine brand!

Bake chicken at 350F for 45 minutes.

Meanwhile, make rice noodles according to package directions, adding in spinach with noodles.

Cut chicken into bite size pieces and toss with cooked noodles and spinach.

Top with Kimchi.

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Boo Hoo

This is how I feel about not getting a picture of tonight’s dinner because it was such a success and I still wanted to share the recipe.  The sweetie in the picture is my youngest grandson who has just been told by his mom that he can’t put the bathroom rug in his mouth!  Calling it a fusion dish is a stretch.  The only non traditional ingredient is the pad thai noodles.

2 packs Kame pad thai rice noodles – the soft wide kind

2-3 cups shredded leftover chicken

1 jar Fresh Market alfredo sauce

1 large sweet onion, sliced thinly

Salt

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. pesto sauce

2 Tbsp. parmesan cheese

2 Tbsp. tuscan seasoning – with red pepper flakes if you like a little heat!

When I put chicken alfredo on the menu plan for tonight, I originally planned to use some spaghetti my cousin had given me recently.  (She’s dieting and avoiding pasta).  When I looked more closely, though, the pasta was ginger, citrus!  Not exactly what I would want in alfredo.  The only other noodles I had on hand were the pad thai rice noodles.

The pad thai rice noodles are best cooked in oil in a skillet.

Cook onions in olive oil with a little salt and some of the tuscan seasoning until they were softened and translucent.  Add butter and pesto, and continue to cook until nicely browned.  Add in chicken and noodles, stirring until well blended.  Pour alfredo sauce over it all and heat through.

Before serving, sprinkle with remaining tuscan seasoning and parmesan.

My son, Austin, said this was the best alfredo ever!  Easy add ins:  peppers, mushrooms, spinach.  YUM!

 

 

Rice Noodles with Chinese Style Black Bean Sauce

1 package rice noodles
2 Tbsp. sesame oil
1 shallot, minced
2 cloves garlic, minced
1 tsp. red pepper flakes
2 Tbsp. soy sauce
1 can black beans

Soak noodles in enough water to cover at least 1 hour.

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Heat sesame oil in saucepan. Add shallot and garlic and cook slowly until translucent. Add in remaining ingredients and keep warm until noodles are ready.

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Cook noodles according to package directions. Toss with black bean sauce and serve.

Even with all the spicy sounding stuff, the rice noodles/black beans was a little bland. We added sweet hot chili sauce 🙂

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