Description
This fantastic Asian noodle dish will fill your belly with sweet and slightly spicy flavors. Leftovers make great lunches too.
Ingredients
Units
Scale
Ingredients
- 1 whole or partially eaten rotisserie chicken
- 1 head roasted cauliflower
- 1 medium onion, sliced
- 1/2 bunch scallions, diced
- 5 bunches of baby bok choy
- 5-6 cloves of finely diced garlic
- 2 cups shredded or matchstick carrots
- 2 limes, cut into wedges
- 1 box of linguine (1 lb box)
- 2 teaspoons salt (for pasta water)
- olive oil, as needed
- jarred fried shallots, optional
Sauce
- 2 cups of Indonesian sweet soy sauce
- 1/4 cup of regular soy sauce
- 1/4 cup of Sambal Oelek, an Indonesian chili sauce
- 1 teaspoon gochujang (optional)
- 1 teaspoon Thai roasted red chili paste (optional)
*you can adjust the sweetness, saltiness or spice by altering the amounts of the Indonesian sweet soy sauce, regular soy sauce and sambal, respectively, to suit your particular taste.
Instructions
Instructions
- Wash and cut your cauliflower. Put on a sheet pan with olive oil, salt and pepper. Toss around with your hands. Bake in pre-heated oven at 375 degrees for 25 minutes. Turn it once half-way through.
- For the pasta, fill a pot with water and put on medium heat. Add salt. When it’s almost time to assemble your noodle dish, crank up the heat and bring to a boil. Cook your noodles per package instructions. DO NOT THROW THE PASTA WATER AWAY. You will need it later. Put noodles in a large bowl and toss in a little olive oil so they don’t stick together.
- Slice one medium onion. Set aside in a bowl.
- Put shredded or matchstick carrots in a bowl. I buy the store bought carrots in a bag that are already sliced. One less item to prep!
- Finely dice the garlic and put in a ramekin.
- Wash and cut bottoms off the baby bok choy. Some dirt can get stuck near the bottom of those stems so rinse them thoroughly. Rough chop the bok choy and put in a bowl.
- Wash and slice the scallions. Put in a ramekin.
- Pull meat off rotisserie chicken and chop into bite-sized pieces. Put in a bowl.
- Cut your limes into wedges.
- When cauliflower is finished take out of oven and put in a bowl.
The Sauce:
- Add all sauce ingredients to a bowl and whisk together until well combined.
Final assembly:
- Line up all your bowls of prepped ingredients next to your cooking area. This dish cooks best one or two portions at a time. You could set up two frying pans and two people at a time can make theirs!
- Get your oil heated and start adding ingredients to your pan. As each new ingredient is added give everything a good stir around the wok. I start with onions, then chicken, cauliflower, scallion, add garlic in center of wok – add oil here to get garlic fragrant, noodles, carrots.
- Next, start ladeling a combination of the sauce and the pasta water into your wok and give everything a good stir so the sauce is incorporated well into the dish.
- Put your noodles in a bowl, squeeze lime all over the dish, top with any extra scallions and the dried fried shallots if you’re using those. Dig in!
Notes
- You can use Asian egg noodles for this or if all you have is linguine – that works too. I bought that “fresh linguine” from the store that only takes a few minutes to cook. Works like a charm. Linguine in a box works well too. Rice noodles could even work, but they’d have to be the type that was thicker like linguine. I haven’t made this with rice noodles but it seems like it could work.