The perfect spiciness level with Lee Kum Kee Sriracha Chili Sauce - a super easy meal bursting with flavor ready in less than 30 minutes!! I get the ramen noodles fresh from the refrigerated section of the Asian grocery store. But dried noodles work too!!
Servings: 2 to 4
Preparation: 10 minutes
Cooking: 10 minutes
Ingredients :
- 1 tbsp sunflower oil
- 500 g minced chicken
- ½ tsp kosher salt
- 6 green onions, finely chopped
- 1 inch piece fresh ginger, skin removed, and finely chopped
- 4 cloves garlic, thinly sliced
- 3 tbsp tamari sauce
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- 3-4 lime leaves (optional)
- 4 tbsp Lee Kum Kee Sriracha Chili Sauce
- 3 tbsp rice vinegar
- 400g fresh ramen noodles or spaghetti
- Kosher salt
- 1 tbsp unsalted butter
To serve:
- Roasted sesame seeds
- Lime wedges
- Green onions, thinly sliced
- Fresh coriander leaves
Steps:
- Bring a large pot of water to a boil - season with kosher salt. Cook pasta for about 8 minutes or as recommended on package.
- Heat a large frying pan over medium high heat with the oil and add the ground chicken. Break into large pieces and cook on one side for about 3-4 minutes until nicely browned. Turn and cook for another minute - season with a pinch of salt.
- Remove chicken from pan and set aside on a plate. Add green onions, ginger and garlic and cook over medium heat for about 2 minutes. Deglaze pan with tamari sauce and stir well. Add maple syrup, Sriracha chili sauce, tomato paste and lime leaves. Return chicken to pan and break into small pieces. Bring to a boil and cook for about 1 to 2 minutes. Add rice vinegar, stir and turn off heat.
- Add the pasta to the pan and stir to combine well with the sauce.
- Serve immediately in a pasta bowl and garnish with toasted sesame seeds, lime wedges, green onions and cilantro leaves. SO good.