ourpromise stamp

Want to see what’s
cooking at Blue Goose?

Have a look at some of our delicious recipes, the latest news and check out our growing Ambassador community.

Caramel Chicken Noodle Bowl

  • December 10, 0214
caramel-chicken-noodle-bowl

Life is sweet, but this little dish is sweeter (and a little spicy)

When I first tested this recipe I have to admit I was a little skeptical about the sauce and how it was going to turn out. The sugar didn’t seem to be melting initially and I wondered about the combination of just fish sauce and sugar. Holy Moly was I surprised and amazed!!

caramel-chicken-noodle-bowl

It is definitely one of my favorite new dishes I’ve cooked lately. As my usual routine always goes, I started cooking and recipe testing by 9am and wasn’t sure if my tummy was going to be super excited to be tasting something spicy and strong so early. But as I dug into my first nibble I sorta died of happiness just a little bit. Not that my food is often a fail but I was so surprised at the intensely delicious sweetness with a hint of spice, garlic and ginger.

caramel-chicken-noodle-bowl

The texture of the organic chicken is soft and sticky. This sauce is so versatile. As I was tasting it I couldn’t help but think how great it would be on crispy baked wings, drumsticks or even basted on bbq chicken. I served it as a noodle bowl but if you’d like to keep it simple, serve it with jasmine rice and some sautéed beans or Chinese broccoli. Just a quick note, fish sauce is readily available in most grocery stores so don’t let that scare you off! This craving was met but will need to be satisfied again very soon!!

caramel-chicken-noodle-bowl

Ingredients

  • 12 Blue Goose Pure Foods boneless skinless chicken thighs, chopped into pieces
  • 1 cup light brown palm sugar (if you don’t have palm sugar use 1 cup light brown sugar and 2 tablespoons maple syrup)
  • ½ cup fish sauce
  • ½ cup chicken broth
  • 4 garlic cloves, chopped
  • 1 inch piece ginger, peeled and grated
  • 2 tablespoons sunflower oil
  • 1-2 Thai chili’s, chopped with or without seeds depending on your taste for heat
  • 2 cups bean sprouts
  • 1 cup grated carrots
  • 4 soft boiled eggs
  • Cilantro
  • 16 shitake mushrooms
  • 800gr Udon noodles

COOKING INSTRUCTIONS

  1. Loosely place palm sugar (or brown sugar and maple syrup) in a sauce pan at medium and cook for 10-12 min. until sugar has melted. You can breakup and stir the sugar to help it along. Remove from heat and add fish sauce; whisking constantly. It will spatter a bit, don’t panic. Set aside until chicken is ready.
  2. Place oil, garlic, chilis and ginger in a fry pan on medium high and saute until soft, 2-3 min; add chicken and cook completely, approx. 10 min. reheat caramel sauce and add to chicken. Add chicken broth and mushrooms.
  3. Cook Udon Noodles in boiling water for 3-4 min.
  4. Divide noodles and place in single serving bowls. Place chicken over noodles and garnish with sprouts, carrots, cilantro and boiled eggs.