By: Nikki Nies
I’ve always considered my initiation into the spicy palette world as starting during the fall of 2012, when I was living with an Italian family that only cooked with extra heat. However, now that I think about it, I’ve appreciated the kick that chili garlic sauce brings to dishes for quite some time. What was introduction to chili garlic sauce? My mother made me Sesame Chicken Noodle Salad in 2008 and I’ve been obsessed with these flavors ever since!
If you tend to opt for the non-spicy, buckle your seat and join the ride of flavors that include ginger, chili garlic sauce and snow peas! You won’t be able to resist these flavors!
- 6 Tablespoons rice vinegar
- 5 Tablespoons soy sauce
- 1/4 cup vegetable oil
- 2 Tablespoons grated peeled fresh ginger
- 2 Tablespoons chili-garlic sauce
- 2 Tablespoons oriental sesame oil
- 2 1/2 cups sliced green onions
- 2 cups diced or shredded cooked chicken
- 1/2 cup fresh cilantro
- optional, adds crunch if you like: diagonally thinly sliced raw pea pods and/or thin julienned water chestnuts
- 1 pound box vermicelli
Prepare sauce from the first 6 ingredients in a jar. Shake well and let sit for at least a couple of hours at room temperature. Cook pasta according to package directions; drain. While pasta is cooking, whisk the sauce in a very large bowl. Add hot pasta, green onions and chicken and toss well to coat. Add cilantro and optional pea pods and water chestnuts. Toss to blend. Will serve 4 dinner entrees or 6 lunch servings.
I recently made this recipe for another family that I’ve been graciously been staying with as I wrap up the chapter in my life in Illinois. They were surprised how healthy it was and had the right amount of vegetables and protein for them! While most of these ingredients can now be found in the local grocery store, it may be worth the investment to stop by your local Asian market and/or invest in the larger size bottles of oil or vinegar if you plan to experiment more with Asian flavors!