Well, that was a mouthful of a headline, yes? You guys, I’m entering a contest!! I haven’t done this since I was showing sheep in Oklahoma. And then I found out we butchered them and ate them. And now I don’t eat lamb. ANYWAY.
Fortune Asian Noodles is having a blogger contest wherein we make delicious things and see if we can’t win some big prizes. They’ve got some noodles, some speciality noodles and wraps and rice and things and naturally I went for the gluten-free challenge with these Thai Peanut Rice Noodles.
Yes, it IS nice to enjoy some traditional Asian dishes without the gluten. I highly recommend you do it early, and often. Fortune sent me these yums and I decided to step up a spring roll and turn it into one of my favorite things ever—chicken scratchin’ satay. It was super delicious, you guys, and totally hit that sweet (and spicy) spot.
I love this whole chill spring roll with a dash of hot peanut sauce. It’s like, “I see you summer, and I’ll raise you Sriracha.” You can even spice it up more by increasing your chili sauce quotient, but I found this to be very family friendly as well as super satisfying. And it’s not too complicated if you set up your work station first—
So you can get your roll on as soon as the rice papers are soft and ready to go.
Then you’ve got a plate full of rolls, ready for slicing into adorable little pieces.
Voila! Eat up, gluten-freers.
See below as to the locations where you can pick up your own Fortune Gluten Free Thai Peanut Noodles. And wish me luck. Or good fortune. See what I did there?
Chicken Satay Rolls with Spicy Sriracha Peanut Sauce
Prep time: 30 minutes Cook time: 10 minutes
Makes: 24 rolls
1 package Fortune Gluten Free Thai Peanut Rice Noodles
12 8-inch rice paper rounds
12 tall romaine leaves, trimmed to create a rectangle
1 cup shredded rotisserie chicken
1 cup shredded carrots
1 cucumber, thinly sliced into sticks
1 can water chestnuts, quartered lengthwise
½ cup cilantro leaves
12 mint leaves, de-stemmed
2 limes, quartered twice, for garnish
3/4 cup creamy peanut butter
2 tablespoons Fortune Gluten Free Thai Peanut Sauce
¼ cup wheat-free tamari
2 tablespoons lime juice
2 tablespoons brown sugar
½ cup coconut milk
2 teaspoons Sriracha hot chili sauce
2 tablespoons crushed peanuts, for garnish
2 stems cilantro, for garnish
- Begin by making your sauce.
- In a medium bowl, whisk together peanut butter, wheat-free tamari, lime juice, Fortune Gluten Free Thai Peanut Sauce and brown sugar. Once smooth, add coconut milk and Sriracha. Combine thoroughly and set aside while making the rolls.
- Slice a 1-inch opening in the Fortune Gluten Free Thai Peanut Rice Noodles package and heat for 1 minute in the microwave. Remove from microwave and place noodles into a bowl. Separate noodles with a fork, and allow to cool.
- Prep your other ingredients and place lettuce leaves, shredded chicken, carrots, cucumber, water chestnuts, cilantro and mint leaves up around your work area, where you’ll be laying your rice paper to fill.
- Fill a large pie pan ¾ full with very warm water. Submerge rice paper one at a time for around 20-30 seconds or until very pliable.
- Move rice paper to your work area and begin to fill by laying lettuce leaf first, then filling with equal parts noodles, chicken, carrots, cucumber, water chestnuts and a sprig or two of cilantro and one mint leaf. Roll up your rice paper and fold in the ends, like you would a burrito.
- Repeat with each rice paper, refilling your pie pan with warm water as needed. When rolls are finished slice in half.
- Garnish spicy Sriracha peanut sauce with crushed peanuts and a sprig or two of cilantro. Add lime wedge as garnish to rolls, and serve.
Find Fortune Asian Noodles and other Fortune products here: