Recipe by CooksWithClass
"This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own."
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dry Chinese egg noodle nests
slivered fresh ginger
crushed red pepper flakes
skinless, boneless chicken breast halves
green onions, chopped
1 (8 ounce) can
sliced water chestnuts, drained
2 (15 ounce) cans
whole straw mushrooms, drained
Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half.
I enjoyed preparing this dish, but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it, and love the curry! If I made this again I would decrease the peanut butter to a tablespoon or so, and use a thicker, sturdier noodle & perhps some chicken broth for more liquid. Sincere thanks for sharing your recipe with AR.
Hey, I have a few suggestions for anyone trying this out:
With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor.
You can use any meat you would like... Just make sure you cut it thin, if you use fish or shrimp use due care.
A Soy ginger salad dressing can take the place of those two ingredients.
I have made this recipe several time using Spaghetti Squash, it is a fantastic alternative to the egg noodles, I actually prefer it.
I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy!
Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce, instead of using oyster sauce.
This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe with a few modifications. I used regular egg noodles instead of chinese egg noodles and vegetable oil instead of peanut oil. I used 1 TBSP of ground ginger and ground red pepper instead of pepper flakes. Instead of carrots, water chestnuts and mushrooms, I used 1/2 a bag of frozen stir-fry vegetables. Will definately make again!
This was really, really great! It was very flavorful and spicy--to my surprise, though, my 7-year old was able to handle it! My hubby loved the recipe and we would definitely have it again. I love that it's pretty quick to prepare and good for a busy weeknight meal. The only changes I made were to use Pad Thai noodles (couldn't find the birds' nests) and I added celery instead of the mushrooms. Thanks!!
I love this recipe. I made it just like it says and everyone loved it. I made one with chicken and the other with shrimp....ppl gobbled it up. I will be making this again but I want to turn up the spicy factor a little.
I was snowed in so had to make a few substitutions to this recipe. It was still amazing! Thai rice noodles, sesame oil, a whole shallot minced, no water chestnuts, white mushrooms, no curry powder, 3 tsp Chinese spicy garlic sauce. Followed all directions as listed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 165
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