asian salsa (make ahead of time)
5 green jalapenos, minced
1/2 c minced garlic
2 tbsp roasted red bell pepper (from jar)
1/2 c rice wine vinegar
1/4 c olive oil
pinch of sugar
1/4 tsp salt
saute & cook down for about 10 mins
set aside to cool
1 pd chicken (no bone) cooked 2 hrs in crock pot w/ 1/2 c pesto (dairy free)
1 pkg hodson mill angel hair Rice noodles (cooked & set aside)
2 tbsp fish sauce
2 tbsp lime juice
1tsp sugar
3 tbsp olive oil
3 green onions, minced or small chop
1st have chicken cooking in crock pot. mix up asian salsa (you can mix up double amts & keep xtra in fridge for about 1 month), set aside.
when ready to for dinner.....shred chicken or chop in food processer, saute oil & onion in pan or wok; add fish sauce, lime juice, sugar, 6 tbsp of pre-made asian salsa, add chicken & leftover juice, last add noodles. serve w/ lime wedge. place leftover salsa on table...you will want to add more.
I am not great w/ giving directions.....it really is simple to make, especially because you can make ahead & assemble when ready to eat.
feeds approx. 4
No comments:
Post a Comment