Thai Chicken Noodles

This recipe comes from Rachel Ray’s magazine (which I’ll admit is my guilty pleasure…).  I hate eating leftovers so am always looking for ways to transform them into something new and delicious that doesn’t taste tired.  This is a great way to use leftover roasted chicken; I often roast 2 chickens at once, save the remaining meat for recipes like this and make chicken stock out of the carcasses.

leftover roasted chicken meat or rotisserie chicken meat, shredded into strips
12 oz. egg noodles
3 T canola oil
1 red papper, sliced in strips
6 green onions, slicced
1/2 red onion sliced thin
1 serrano pepper or hot red fresno pepper (or both- I used half of each), minced
5 cloves of garlic, minced
2 inch piece of ginger root (or to taste), peeled and minced
1/2 cup chicken stock
2 brown tomatoes (they seem to have the most flavor from the grocery store), diced
1 T fish sauce
1 T Maggi sauce
2 T reduced-sodium soy or tamari sauce
1/2 bag shredded iceberg
1/2 cup chopped cilantro
small handful of basil, roughly torn

1. Bring a pot of salted water to boil while preparing the stir-fry. Cook according to package directions.
2. While water is heating, heat the canola oil and add the peppers, onions, garlic and ginger. Saute for about 3 minutes until fragrant.
3. Add sauces, chicken stock, shredded chicken and tomatoes and heat for about 5 minutes while the noodles are cooking. Add the noodles and toss with tongs over low heat. Then add the shredded lettuce, basil and cilantro.  Taste and add more soy sauce if needed but I don’t think it needs more.

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