Rice Noodles with Crispy Chili Lime Chicken, Stir-Fried Long Beans and Caramelized Pineapple

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with hot, not boiling, water for 12 minutes until flexible. Drain, briefly rinse with cold water, and set aside with a few drops of oil to prevent sticking.

2. 2

   2. In a bowl, combine the chicken with 1 tablespoon soy sauce, the cornstarch, salt, and black pepper until evenly coated.

3. 3

   3. In a separate bowl, make the sauce by mixing the remaining soy sauce, fish sauce, crispy chili oil, honey, lime juice, lime zest, brown sugar, and water. Set aside.

4. 4

   4. Heat a wok or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and stir-fry the pineapple for 2 to 3 minutes until caramelized around the edges. Remove and set aside.

5. 5

   5. Add another 1/2 tablespoon oil to the wok and cook the long beans for 3 to 4 minutes, stirring, until tender but still crisp. Remove and reserve with the pineapple.

6. 6

   6. Add the remaining oil to the wok. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring only after it browns, until it reaches a safe internal temperature of 165°F and 74°C.

7. 7

   7. Add the red onion, garlic, and ginger to the wok with the chicken. Stir-fry for 1 to 2 minutes until fragrant and the onion softens slightly.

8. 8

   8. Add the drained noodles, long beans, and caramelized pineapple. Pour in the prepared sauce and toss with tongs for 2 to 3 minutes so the noodles absorb some of the liquid and turn glossy.

9. 9

   9. Turn off the heat and add the scallion, fresh cilantro, and half of the sesame seeds. Toss once more.

10. 10

    10. Serve immediately and finish with the remaining sesame seeds on top. If desired, add a few extra drops of lime at the end.