Sticky Lemon-Chili Noodles
Is sticky a good word to use to describe food? I’m so-so on it. I’ve seen it pop up a lot lately in recipes, and seems to indicate that something’s made with honey. That’s always good. Despite being iffy on whether or not I wanted a sticky lunch, I decided to make this recipe last night so I would have something to eat today. It is very easy to make and came together in about time it took to cook the pasta. I found this recipe on Junglefrog cooking, where it was adapted from Olive. Serves 2.
1/2 lb dried udon or spaghetti, cooked according to package directions
1 chicken breast, thinly sliced
1 t corn starch
salt and pepper
1 T vegetable oil
1/2 red bell pepper, seeded and cut into strips
1 handful snow peas
1 lemon, juiced
1 T honey
2 T chili sauce (I used 1 T each of chili-garlic sauce and Sriracha)
2 T soy sauce
Prepare pasta according to package directions. Meanwhile, toss sliced chicken with cornstarch and salt and pepper to taste. Heat wok over high heat until very hot, then add oil and swirl to coat the pan. Add the chicken and stir fry until cooked through. Remove from pan and set aside. Add more oil if needed and add red pepper and snow peas. Stir fry until crisp tender, about 2-3 minutes. Add lemon juice, honey, chili sauce, soy sauce and a tablespoon of water. Stir to combine and add chicken. Push chicken and vegetables to the sides of the wok and allow the sauce to boil in the center of the wok to thicken. If it needs help thickening, add 1/2 t cornstarch. When the sauce is the consistency you desire, add the noodles and stir combine all ingredients, then serve.