I was spending a good bit of time thinking of what smart and poignant post I might make for my very first blog of the New Year... but NOOOOoooooo. All you people really want is my Noodle Bowl Recipe. Know what? That's the important stuff anyway! Eat up, my loves!
Melissamese Chicken Noodle Bowl
Chicken Marinade (qtys are estimates. Let your personal cooking chi be your guide):
1/2 c. canola oil
1/4 c. sesame oil
3 cloves garlic, chopped
1 TBSP Asian black bean garlic sauce
1-2 TBSP hoisin sauce
1/4 tsp ground fresh chili paste
1/4 c. rice vinegar
1/2-1 lime's worth of lime juice
Muddle that mix in the container of your choice (I use a gallon ziplock bag). Violently slash criss-crosses along thin sliced chicken breasts (or whatever kind of chicken chest you wanna use) and drown them in the marinade for a couple of hours before grilling them cooked. I'm not to tell you how to grill them. Work it out.... but don't grill them until you have the rest of your bowl pretty much assembled... unless you want your chicken cold-ish, which really doesn't matter. It's still awesome.
Here are the bowl layers, pretty much in order from first in to last in (qtys are- as much as you like. I'm not eating it.):
sliced Napa cabbage
fresh bean sprouts (canned ones are soggy and gross)
cucumber slivers (or julienned, if you like to talk all fancy)
sliced green onion
a nice big handful of rice noodles, cooked and cooled however cool you want it
marinated and grilled chicken breast
Then, if you consider yourself saucy, you can add an Asian sauce of your liking. I love Tyler Florence's Peanut Sauce from this recipe, adjusting the sambal to personal taste. Those allergic to peanuts in my home just use plain hoisin or soy sauce with great joy.
Mostly the joy is because I made them a yummy dinner.