Hey all! I’m back after a hiatus to finish up the semester, and I’m glad to be focusing on the kitchen again.
Before I get into the nitty-gritty I wanna show off and take you through some of the work we have done on our back yard. I have to preface this by saying that the design and execution has all been orchestrated by my amazing partner, and almost everything you see is made possible by him. Yes, I’m incredibly lucky. Take a look!
The raised beds where most of our produce is growing.
A country inspired fence to keep the hound at bay.
We are going to have fresh herbs FOR DAYS
Us with the garden in the background. D’aww, he’s just so handsome.
Alright alright, enough-let’s get to business.
Today’s recipe is one that I have always had in my back pocket for a no-fuss dinner that tastes like carry-out Thai. What few ingredients there are I tend to keep on hand.
In the big bowl is cooked rice vermicelli, which can be found at the Asian grocery or at your local super market. I used a 14 0z bag and cooked it in pot of water according to the manufacturers directions. This package of pasta was in my cupboard for about 6 months, and I always make sure to keep some stashed away in case I need them. From the top left there is also bok choy, basil, apple cider vinegar, low sodium soy sauce, sriracha, and fish sauce, and diced fresh chicken.
Drizzle some olive oil in a large skillet and place over medium heat. Start by seasoning your chicken with salt a pepper. I also take this opportunity to cut up my cute little bok choys. I cut them to about this size:
Scoop your chicken into the heated oil. I sauted mine for maybe 2 mins so they started to get slightly browned, then I added my liquids for the delicious sauce. Sriracha is great- but it’s very spicy- so add a little now, and you can always add more later.
I let the chicken cook through with the sauce in the skillet , about 5-7 minutes. I take the biggest pieces out and cut them in half to make sure they are done, and nab a taste. Mmm!
Side note about fish sauce: It’s amazing! Disclaimer: it doesn’t smell that great. In the odd instances I don’t have garlic on hand I will use fish sauce instead, it’s the bees knees. We LOVE fish sauce at our house, so I ended up squirting quite a bit more into our dish, but start off with a little and add more until it tastes right for you. This is the right time to also add more sriracha if you want a little more spice in your life.
Now I add the bok choy.
I love bok choy when it’s al dente, so I only cook it with the chicken for about 1 to 2 minutes, taking glorious little bites of them to check for doneness. Remove from heat and stir in the noodles!
I use tongs to toss the noodles until they’re incorporated with the other ingredients, and so that the sauce is evenly dispersed. Add more fish sauce if it needs to be more savory, add more sriracha if it needs more heat, and add more soy sauce if it needs salt.
Serve up your drunken noodles in bowls with your choice of a fork or chop sticks. Top with a large helping of basil, and enjoy.
That’s an order, matey.
14 oz package of Rice Vermicelli cooked according to manufacturers directions
3/4 lbs Chicken, diced
Salt and Pepper
3 heads Baby Bok Choy
1/8 cup Apple Cider Vinegar
1/8 cup Soy Sauce
1/8 cup Fish Sauce
1 tablespoon Sriracha
1/4 cup Fresh Basil
Season chicken with seasoned salt and pepper, and cut baby bok choy into bite size pieces while drizzled olive oil warms up in a large skillet over medium heat. Toss in the chicken and cook until it starts to brown slightly, 1 – 2 minutes. Add apple cider vinegar, soy sauce, and fish sauce to skillet. Cook for 5 – 7 minutes, or until the chicken is done. Add bok choy, cook for another minute or two. Add rice vermicelli and toss with tongs until incorporated. Add more fish sauce if it needs more depth, and more sriracha if it needs more spice. Serve topped with lot of fresh basil and enjoy!