I was given a bottle of sriracha about a year ago as a gift and at the time thought “what do I do with this” as I’d never heard of it before. Jump forward twelve months and sriracha seems to be everywhere, whether an ingredient on cookery shows or as a favourite condiment online.
So I should begin with the disclaimer that this is my first ever attempt at using it in a recipe but will temper that with the fact that my wife has already said this is her favourite noodle dish I’ve ever made! So I’m sure there’s going to be a lot more sriracha dishes in future on The Naughty Cook!
I’d read so much about the potency of sriracha online before making this recipe that – I’ll be quite honest – I was a little scared of it and thought it was going to have this explosive kick. So I was quite sparing and I’d describe the heat as ‘pleasantly warming’ rather than ‘blow your socks off’ so if you like your food really spicy, feel free to add some more! I’ll definitely be trying this recipe again and using the sriracha with a little more abandon so watch this space for an update!
- 1 tablespoon of sesame oil
- 2 teaspoons of sriracha
- 2 fluid ounces / 60ml runny honey
- 2 fluid ounces / 60ml light soy sauce
- large thumb of ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons of mirin
- juice of one lemon
- ¼ teaspoon of pepper
- 17½ ounces / 500g skinless, boneless chicken breasts, diced
- 3 nests of fine egg noodles
- 2 tablespoons of groundnut oil
- red pepper, deseeded and sliced
- large carrot, peeled and julienned
- 3 spring onions, thinly sliced
In a bowl, combine the sesame oil, sriracha, honey, soy sauce, ginger, garlic, mirin, lemon and pepper with 80ml of water and then add the chicken to marinate. Place in the fridge for at least an hour.
Cook your egg noodles according to packet instructions, drain and set aside.
Heat the groundnut oil in a wok and once the chicken has marinated, remove it from the bowl with a slotted spoon and add to the wok, leaving the sauce aside for the time being.
Fry the chicken for about two minutes and then add the pepper and carrot and fry for another couple of minutes.
Add the sauce to the wok and continue to stir fry until it’s reduced down to about a third and then add the noodles and toss to bring everything together.
Serve with a liberal sprinkling of spring onions.