Adobo + Noodles. Why has this not been done before? One of my Filipino friends taught me how to make adobo in college and I got hooked. The cross between salty (soy sauce) and sour (vinegar) is addictive. Recently my boyfriend’s mom made adobo and it reminded me of how much I liked it and decided to make it at home. Our rice cooker was dirty and I was too lazy to clean it so I decided to put the adobo over noodles instead. Hence, the birth of adobo noodles!
2 big chicken thighs, cut into bite sized pieces
3 cloves garlic, minced
1 tbsp cooking oil
1/2 tsp peppercorns or freshly cracked pepper
4 tbsp light soy sauce
2 tbsp white vinegar
2 stalks green onion, minced
a handful of bean sprouts
noodles-just about any asian noodle will work
Boil water and cook noodles according to instructions on the package. Drain and rinse with cold water to stop the cooking process.
Heat the oil to medium high. Add garlic and cook for 30 seconds. Add chicken and cook until half way done. Add the peppercorn, soy sauce and vinegar. Let everything simmer for a few minutes until the chicken is almost fully cooked. In the last minute of cooking, add the bean sprouts and green onion and stir. Pour the chicken and sauce over the noodles.