Roast Chicken Noodles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves 2
Ingredients
90 grams/ 3 oz udon noodles
1 Tbsp neutral oil
1 cup shredded roast chicken
1/2 tsp grated ginger
1 clove of garlic, finely diced
1 tsp red chile, finely chopped
1 tsp lemongrass, finely chopped
1 Tbs Coriander stalks, finely chopped
1.5 cups julienned carrots (time saver: use a spiralizer and roughly chop to make strands shorter)
1 cup (approx 10 per person) sugar snap peas, trimmed
1 cup spinach
1/4 cup spring onion
1.5 Tbs tamari or soy sauce
2-3 drops sesame oil
1/4 cup coriander leaves
1/4 cup vietnamese mint (if you have it on hand)
Directions
Get all your ingredients ready as per the above picture. Cook noodles according to instructions on the packet (usually about 8 minutes in boiling water for udon), drain and rinse in cold water.
Put a large fry pan or a wok on high heat, add the oil and once hot add the chicken, chile, ginger, garlic, lemongrass and coriander stalks. Move round the pan, to make sure it does not stick and cook for 2 minutes.
Add carrots, spring onion, snow peas and spinach, cook for 30 seconds. Add noodles, soy/tamari and sesame oil. Continue to cook for 1-2 minutes, tossing frequently, until the noodles are heated through.
Serve with herbs scattered over the top.