Asian Chicken Bowl with Sesame Slurp Noodles and Pink Eggs
Chinese Take out has Nothing on this!!
I don’t now about you but I love anything noodle and always find it hits all my cravings. It’s both satisfying and comforting in just one little twirly forkful!!
This recipe is another way to use the same sauce I made for my Kung Pao Wings. I’ve had so many people ask me for this sauce recipe or suggestions on other ways it could be used that I thought I’d help out by creating something new.
First things first, boil your eggs and get them pickling. The longer they sit in the beet juice the greater the colour pink they become.
Next thing I suggest doing is making both sauces. Once they’re made the recipe comes together very quickly. This time I’ve used a simple sweet and spicy slurp sauce but you could definitely toss the noodles in a spicy peanut sauce as well!
Most people like things that cook quickly and this definitely could be one of them. I suggest making a double batch of the sauces and refrigerating them for future use. They could easily be kept for 4 weeks in a tightly sealed container.
I used basic spaghetti for this recipe but any noodle from rice to soba could be used.
I added green onions, red peppers and shredded carrots to my noodles but the possibilities are endless. Edamame, peas, bok choy, asparagus or mushrooms are just a few suggestions.
Be creative and gear it to your personal taste!
- 800gr noodle of choice (I used spaghetti), cooked
- 24 Blue Goose Pure Foods Organic Chicken Thighs
- 4 eggs
- 1 cup beet juice (from a jar of pickled beets)
- 4 lrg carrots coarsely shredded
- 16 green onions, julienned
- 2 red peppers, julienned
- 2 cups fried shallots (you can find in all Asian markets)
- 1 cup soy sauce
- 1 cup honey
- 1/2 cup sesame oil
- 1/4 cup sriracha
- 1 cup sesame seeds
- 1inch piece ginger, chopped
- 3 garlic cloves, finely chopped
- ¼ cup rice vinegar
- 2-3 tablespoons ketchup
- I tablespoon garlic black bean sauce
- 2 tablespoons brown sugar
- 1-1/2 cup sweet chili Thai sauce
- 2 star anise
- ¼ cup oyster sauce
- ¼ cup fish sauce
- 1-2 tablespoons chili flakes (to taste)
- 1-1/4 cup hoisin
- 2 tablespoons chili oil
- Toppings: cilantro, sesame seeds
- place eggs in beet juice and marinate for 2 hours or overnight.
- Mix all ingredients together and whisk to incorporate.
- Mix all ingredients together in a sauce pan and bring to a boil on high. Lower heat and continue to cook for 15 min.
- Place chicken thighs on a medium high BBQ and cook for 6-8 min per side or until the center reaches 165 degrees.
- Toss warm pasta, slurp, green onions, peppers, carrots and shallots together.
- Toss hot chicken with kung pao sauce.
- Plate the noodles, add chicken and sprinkle with cilantro and sesame seeds.
- Serve immediately.