Lemongrass Chicken Noodles - America's Best Copycat Recipes

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Lemongrass Chicken Noodles

CHINESE RESTAURANTS > PF Chang's
LEMON GRASS CHICKEN NOODLES
Pei Wei Recipe

Serves 2

Marinade:
1 1/2 tablespoons rice wine vinegar
4 tablespoons water
3 tablespoons soy sauce
1/2 tablespoon chipotle tabasco
1 tablespoon chopped shallots
2 tablespoons minced fresh lemon grass
1 teaspoon kosher salt
3 tablespoons light brown sugar
1 teaspoon chopped garlic
1 teaspoon minced fresh ginger
1/4 teaspoon black pepper
1 tablespoon Thai basil, chiffonade
1 tablespoon mint, chiffonade
1 tablespoon cilantro, rough chop
4 (6 oz) boneless, skinless chicken breast

Place all ingredients except herb and chicken in a blender or food processor   Blend until smooth.  Place in a mixing bowl an add fresh herbs.  Place chicken in a shallow pan and pour the marinade over the top making sure all the meat is coated.  After 2 hours, turn each breast over.  Marinate for at least 4 hours but overnight is preferred.  Wipe off most of the herbs and grill the chicken on both sides until just done but still moist.

Spicy Peanut Sauce:
1/2 teaspoon mushroom soy
2 teaspoons chipotle tabasco
1 tablespoon sweet soy
1 tablespoon sweet chili sauce
1 tablespoon brown sugar
2 tablespoons coconut milk
2 tablespoons soy sauce
4 tablespoons peanut butter
4 tablespoons orange juice

In a large mixing bowl, whisk all ingredients together until thoroughly combine.  Transfer to squeeze bottle. Refrigerate.

Noodle Dish:
16 ounce prepped egg noodles
1/2 cup peanut sauce
1 teaspoon chili oil
1 cup cucumber, julienne
1/4 cup chopped cilantro, rough chopped
1 tablespoons peanuts, chopped

Gently separate and place the cold noodle into two chilled bowls. Evenly drizzles 1/2 of the peanut sauce over each of the noodle bowls.  Drizzle the chili oil over the noodles in the same manner.
Place the cucumbers on one side of each bowl, partially covering the noodles.  Slice the grilled chicken and place over the top of each bowl.  Cover the chicken with the peanut sauce.  Evenly sprinkle the chopped cilantro and chopped peanuts over the noodle bowls and serve.
 
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