Ingredients with Measurements:
- 2 boneless chicken breasts, sliced thinly
- 1 package of dried egg noodles
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- 1 red onion, sliced thinly
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced thinly
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 4 cups of chicken broth
- 2 cups of water
- 1 cup of bean sprouts
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. In a large pot, bring the chicken broth and water to a boil. Add the dried egg noodles and cook for 3-4 minutes until tender. Drain and set aside.
2. In a large skillet, heat the vegetable oil and butter over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced red onion, minced garlic, and sliced chili peppers. Cook until the onions are translucent, about 3-5 minutes.
4. Add the cooked chicken back into the skillet with the onion mixture. Add the sweet soy sauce, fish sauce, lime juice, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
5. To assemble the noodle bowls, divide the cooked noodles among four bowls. Top each bowl with the chicken and onion mixture, bean sprouts, scallions, and cilantro. Squeeze a lime wedge over each bowl before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 55g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless chicken thighs or tofu for a vegetarian option.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Red chili peppers can be substituted with jalapeno peppers or red pepper flakes.
Variations:
- Add sliced mushrooms or bok choy to the noodle bowls for extra vegetables.
- Use rice noodles instead of egg noodles for a gluten-free option.
- Add a fried egg on top of each noodle bowl for extra protein.
Tips and tricks:
- Make sure to slice the chicken breasts thinly to ensure even cooking.
- Use a mandoline slicer to thinly slice the red onion and chili peppers.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftover noodle bowls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the noodle bowls for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the noodle bowls in large, shallow bowls to showcase the colorful ingredients.
Garnishes:
- Garnish each noodle bowl with additional chopped cilantro and sliced chili peppers.
Pairings:
- Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Mixed green salad
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling food.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
Food history:
- Ayam Taliwang is a spicy Indonesian chicken dish that originated in Lombok, an island in Indonesia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the noodle bowls with a side of steamed rice for a more filling meal.
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Region: Indonesian