The Rooster on the Bottle of Huy Fong’s Signature Chilli Sauce is the Zodiac sign of Founder of the company, David Tran – if I were to release a brand of sauces in this way I’d have to include a horse on the bottle, however, unlike a hamburger from Tesco in 2013 there wouldn’t be any horse in my product. If you’re into things, spicy, sweet and carb laden this recipe’s a reasonably no effort.
Honey Sriracha Chicken Noodles
A sweet and spicy noodle bowl.
Honey Sriracha Sauce
- 80 ml Honey
- 2 tbsp Sriracha Or less if you prefer it less hot.
- 120 ml Light Soy Sauce
- 120 ml Water
- 2 tbsp Brown Sugar
- 3 Cloves Garlic Minced
- 2 tbsp Lemon Juice
- 2 tbsp Mirin Dry Sherry would do the job
- 1 tbsp Plum Sauce
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Corn Starch
- 375g Fine Egg Noodles
- 450 g Chicken Breast Cut into cubes
- 1 Carrot Chopped finely into matchstick-style pieces
- 1 Red Pepper Deseeded and cut into strips
- 1 tbsp Sesame Oil Vegetable or Coconut oil
In a large bowl, whisk together all of your sauce ingredients. Find a large freezer bag, add your chicken and sauce to this bag and let marinate overnight in the fridge or for at least 30 minutes if you're in a rush.
Heat 1 tablespoon of sesame oil over a medium-high heat in a wok. Add your chicken and sauce to the wok, stirring occasionally cook until chicken is no longer pink on the outside. Then add your vegetables to the mixture.
Cook noodles as instructed on the pack.
When your sauce has thickened, chicken cooked through and vegetables are crisp add your noodles and stir until evenly coated. Add more sriracha if you want it a bit hotter, or if you prefer sweeter add more brown sugar or honey.
Add your noodle and chicken mix to your bowls. If you like you may garnish with spring onion, sliced red chili, and sesame seeds.