Savory Asian Ground Chicken Noodle Stir-Fry
This vibrant Asian-Style Ground Chicken and Noodles dish is a delightful fusion of flavors and textures. The meal features tender ground chicken sautéed with fresh vegetables like cauliflower, bell peppers, and baby bok choy, all brought together with a zesty sauce crafted from tamari, lime juice, and sesame oil. Served over delicate vermicelli noodles, this dish is not only quick to prepare but also packed with nutrients, making it a perfect weeknight dinner option. Enjoy the rich umami flavors alongside a hint of heat from chili sauce and the refreshing taste of lime zest. This recipe is adapted from the acclaimed cookbook '125 Best Ground Meat Recipes' by Ilanna Simon and provides an irresistible taste of Asian cuisine that everyone will love.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Oil
2 tablespoons (For sautéing)
Green onions
2 (Chopped)
Fresh gingerroot
1 tablespoon (Minced)
Fresh garlic
2 tablespoons (Minced)
Cauliflower florets
2 cups (Fresh)
Green bell pepper
1 small (Seeded and chopped)
Red bell pepper
1 small (Seeded and chopped)
Ground chicken
1 lb (Fresh)
Vermicelli noodles
8 ounces (Cooked as per package instructions)
Tamari
1/3 cup (For sauce)
Seasoned rice vinegar
1 tablespoon (For sauce)
Sesame oil
4 teaspoons (For sauce)
Chili sauce
1-2 teaspoons (For sauce)
Lime zest
1 teaspoon (Grated)
Fresh lime juice
1 1/2 tablespoons (Squeezed)
Brown sugar
1 teaspoon (Packed)
Baby bok choy
6 cups (Shredded)
Instructions
1
In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat.
2
Add the chopped green onions, minced ginger, and minced garlic to the wok. Sauté for about 1 minute until fragrant.
3
Introduce the cauliflower florets, chopped green bell pepper, and red bell pepper into the mixture. Continue to sauté for another 2 minutes.
4
Add the 1 pound of ground chicken to the vegetables in the wok. Cook for 5 minutes, stirring frequently and breaking up the chicken, until no longer pink.
5
While the chicken is browning, bring a saucepan of salted water to a rolling boil. Cook the vermicelli noodles for 6-7 minutes or until al dente, then drain them and rinse under cold water to stop the cooking process.
6
In a small bowl, whisk together the tamari, seasoned rice vinegar, sesame oil, chili sauce, lime zest, lime juice, and packed brown sugar to create the sauce.
7
Pour the sauce over the chicken and vegetable mixture in the wok, stirring until everything is well blended.
8
Add the 6 cups of shredded baby bok choy into the wok and stir well. Cover with a lid and cook for an additional 2 minutes or until the bok choy is tender.
9
Finally, gently fold in the cooked vermicelli noodles, ensuring they're mixed well with the chicken and vegetables.
10
Taste and adjust seasoning with additional tamari if desired before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Asian stir-fry?
The main protein used in this recipe is one pound of fresh ground chicken.
What type of noodles are recommended for this dish?
This recipe uses 8 ounces of vermicelli noodles, cooked until al dente.
Can I substitute Tamari with soy sauce?
Yes, you can use soy sauce, although Tamari is used here to provide a rich umami flavor and as a gluten-free option.
How long should I cook the vermicelli noodles?
The vermicelli noodles should be boiled for 6 to 7 minutes until they reach an al dente texture.
What vegetables are included in this stir-fry?
This dish features cauliflower florets, green and red bell peppers, and six cups of shredded baby bok choy.
Is this recipe spicy?
The recipe includes 1-2 teaspoons of chili sauce, which provides a mild to moderate hint of heat that can be adjusted to taste.
How do I prevent the noodles from overcooking after boiling?
After draining the noodles, rinse them under cold water to stop the cooking process immediately.
What aromatics are used for the base of the stir-fry?
The base aromatics include chopped green onions, minced fresh gingerroot, and minced fresh garlic.
What is the source of the acidity in the sauce?
The sauce gains its brightness from a combination of seasoned rice vinegar, fresh lime zest, and fresh lime juice.
How much oil is needed for sautéing?
Two tablespoons of oil are used in a wok or large skillet to start the sautéing process.
What is the total amount of baby bok choy required?
The recipe calls for 6 cups of shredded baby bok choy.
How long does it take to cook the ground chicken?
The ground chicken takes approximately 5 minutes to cook until it is no longer pink.
Is there any sugar in the sauce?
Yes, the recipe includes 1 teaspoon of packed brown sugar to balance the savory and acidic flavors.
What type of ginger should I use?
The recipe specifies using 1 tablespoon of minced fresh gingerroot.
Who is the author of the cookbook this recipe is adapted from?
This recipe is adapted from '125 Best Ground Meat Recipes' by Ilanna Simon.
Can I use frozen cauliflower?
While the recipe calls for fresh cauliflower florets, frozen could be used, though it may alter the cooking time and texture.
What size should the bell peppers be?
The recipe suggests using one small green bell pepper and one small red bell pepper.
How much sesame oil is in the sauce?
The sauce requires 4 teaspoons of sesame oil for its distinct nutty flavor.
When do I add the baby bok choy?
Add the bok choy after pouring the sauce over the chicken and vegetables, then cover and cook for 2 minutes.
How do I prepare the garlic?
The garlic should be finely minced before being added to the wok.
What should I do if the dish needs more salt?
You can taste the final dish and adjust the seasoning with additional tamari if desired.
Is this recipe considered healthy?
Yes, it is described as a nutrient-packed meal featuring lean protein and a variety of fresh vegetables.
What cooking vessel is recommended?
A wok or a large skillet is recommended to accommodate the volume of ingredients and high-heat cooking.
How many green onions are needed?
The recipe calls for 2 chopped green onions.
How much lime juice is required?
You will need 1.5 tablespoons of freshly squeezed lime juice.
Is the rice vinegar seasoned or unseasoned?
The recipe specifically calls for seasoned rice vinegar.
What is the preparation for the bell peppers?
The bell peppers should be seeded and chopped before being added to the stir-fry.
Can this dish be made quickly for a weeknight?
Yes, it is designed as a quick weeknight dinner option that is easy to prepare.
When are the noodles added to the stir-fry?
The cooked vermicelli noodles are gently folded in at the very end of the cooking process.
How many ingredients are in this recipe?
There are a total of 17 ingredients used in this Savory Asian Ground Chicken Noodle Stir-Fry.