Chicken Chili Veggie Noodles
Sakeena Verma is a former corporate honcho and now a dedicated mother.
I love feeding my children these Chicken Chili Veggie Noodles because they are high in nutrition. This dish is packed with vegetables and protein, and the noodles are made of khapli wheat (also known as emmer wheat), which is a healthier alternative to traditional wheat because of its low glycemic index and higher ratio of protein and fiber.
Khapli wheat, with its roots in traditional farming, is revered for its nutritional benefits and rustic flavor. These noodles can be sourced from specialty health stores or ordered online from artisanal producers who specialize in ancient grains. Some stores might label them as ’emmer wheat noodles’ or ‘ancient grain pasta’. If you’re keen on authenticity and quality, look for suppliers who source directly from farmers practicing sustainable agriculture. Incorporating these nutrient-packed noodles into your cooking not only enriches your meals but also supports traditional farming practices and contributes to the preservation of ancient grain varieties.
Ingredients
- Salt, as needed
- 300 grams (11 ounces) good quality Khapli wheat noodles
- 60 ml (4 tablespoons) extra-virgin olive oil, or as needed
- 100 grams (4 ounces) dried corn kernals
- 30 ml (2 tablespoons) peanuts
- 30 ml (2 tablespoons) finely chopped garlic
- 500 grams (1.2 pounds) boneless chicken thighs cut into small pieces
- 5 ml (1 teaspoon) finely ground black pepper
- 23 ml (1.5 tablespoons) chili flakes
- 15 ml (1tablespoon) honey
- 5-6 fresh slit red Thai chilies (for heat) or chopped chili peppers (for more flavor)
- 6 whole scallions, trimmed and finely chopped
- 30 ml (2 tablespoons) soy sauce
- 5 ml (1 teaspoon) sesame oil
- 30 ml (2 tablespoons) balsamic vinegar
- 1 small bunch spinach, finely chopped
- 200 grams (7 ounces) green beans, as desired, thinly sliced diagonally
- Broccoli, as desired, cut into small florets
- 1 small bunch carrots, trimmed and julienned
Preparation
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente (firm but with no crunch). Drain well, dress with a bit of olive oil, and set aside.
2. In a pressure cooker, combine the corn and water to cover. Pressure cook until the corn is soft (4-5 whistles); then set aside.
3. In a nonstick wok over medium-low heat, dry roast the peanuts until brown and fragrant. Remove and set aside. Increase heat to medium. Add 30 ml (2 tablespoons) of the olive oil and 15 ml (1 tablespoon) of the chopped garlic and stir until light brown. Add the chicken and increase heat to high. Add salt to taste, 2.5 ml (1/2 teaspoon) of the black pepper, 2.5 ml (1/2 teaspoon) of the chili flakes and 15 ml (1 tablespoon) of the honey. Mix well and stir till the chicken is cooked. Transfer the mixture to a bowl and keep warm.
4. Return the wok to medium heat and add the 30 ml (2 tablespoons) olive oil. When it is shimmering, add the remaining chopped garlic and the fresh chili peppers. Fry till the garlic turns golden brown. Add the scallions and stir for 2 minutes
5. Add the remaining chili flakes, soy sauce, sesame oil, and balsamic vinegar. Season with salt and pepper to taste. Add the spinach and fry until it is dry.
6. Add the green beans and saute just until tender. Then add the broccoli and carrots, and saute until barely tender; they are best when still crunchy. Last, add the chicken, noodles and peanuts. Mix well until throughly reheated. Adjust salt and pepper as needed. Serve hot.
Sakeena Verma
Sakeena Verma is a former corporate honcho and now a dedicated mother. She consults restaurants professionally in menu designing and recipe development. She cooks delicacies, researches food literature, studies the complex interplay of ingredients and indulges in unique experimentation. Food, family and friends weave a fascinating fabric in her life; and she enjoys their conjunction in her culinary orchestra.
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