Asian Style Noodles With Spicy Agave Grilled Chicken Food

SPICY THAI CHICKEN AND VEGGIE NOODLES

Steps:

• Cook noodles: Cook the Asian style noodles according to package directions.
• Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
• Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
• Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
• Garnish and serve: Garnish with chopped green onions and peanuts.

ASIAN SPICY CHICKEN THIGHS

Steps:

• Mix all the ingredients in a small bowl (except for the chicken thighs).
• Pour the mix into a ziplock plastic sandwich bag.
• Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
• Place the second thigh in the bag withg the first and coat thoroughly.
• Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
• On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
• Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
• Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
• Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.

SPICY ASIAN NOODLES WITH CHICKEN

Steps:

• Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
• Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Steps:

• Chicken
• Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
• Dressing
• Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
• Garlic
• Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
• Noodles and Assembly
• Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
• Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
• Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
• Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

ASIAN-STYLE NOODLES WITH SPICY AGAVE GRILLED CHICKEN

Steps:

• MARINADE: In a large bowl, combine rice vinegar, agave, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 tablespoons sauce to plastic bag reserve remaining sauce in bowl.Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp tender drain and set aside. Cook noodles as package directs drain. Add noodles, cooked vegetables and green onion to sauce in bowl toss to coat. Set aside.Remove chicken from marinade discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain. Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.