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Kikkoman Spicy Thai Basil Chicken Noodle Bowl

A thai recipe for Kikkoman Spicy Thai Basil Chicken Noodle Bowl, made with Noodles, Dried Rice Noodles Shallot Marinade, Fish Sauce, Sake Rice Wine, and Shallots. Serves 24. Keep it handy for the next time you cook it.

Ingredients

• Noodles
• 1 1/2 lb
• 3/4 cup
• 1/3 cup
• 1 1/2 oz
• 6 lb
• 1/2 cup
• 2 1/2 lb
• 2 lb
• 3 oz
• 1 1/2 oz
• 1 1/4 cup
• 1 cup
• 1/2 cup
• 2 oz
• 1 tsp
• 6 oz
• 1/2 cup

Method (preview)

1. 1

   To soak Noodles: In hotel pan, cover noodles with hot water.

2. 2

   Let stand 15 minutes or until tender.

3. 3

   Rinse with cold water; drain.

4. 4

   Cover and refrigerate.

5. 5

   To make Shallot Marinade: In large non-metal bowl, combine fish sauce, rice wine and shallots. Add chicken; cover and refrigerate up to 24 hours.

6. 6

   In wok, heat oil over high heat until very hot.

7. 7

   Add bell peppers, onions, garlic and chile; stir-fry 3 minutes.

8. 8

   Push pepper mixture to one side.

9. 9

   Add chicken mixture; stir-fry 4 minutes.

10. 10

    Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisp-tender.

11. 11

    Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil.

12. 12

    Gently stir in noodles; cook until noodles are heated through and sauce is absorbed.

13. 13

    Stir in basil and lime juice.

14. 14

    Transfer to hotel pan. Cover and hold at 150F in a food warmer until service.

15. 15

    S(Formatted by Chupa): "10.04.04"

16. 16

    Contributed to the FareShare Gazette by Chupababi; 21 October 2004. www.fareshare.net