Wednesday, April 27, 2016

Thai-Style Stir-Fried Noodles (and others)

Does anybody still look at this? I reference it all the time, but haven't added anything in awhile, so I thought I'd share some new favorites I've found. My friend, Chelsea, started a food blog as a place to store and organize all her recipes. She is trying new stuff all the time and if it makes it to her blog, you know it's good. Here are some of my favorites that I've tried. I've been trying to make more ethnic food lately to change things up so that's why they are all Eastern dishes.

Chicken Tikka Masala - If you like Indian food, this is a must. I left out the jalepeno and cayenne pepper so my kids would eat it. I made naan using this recipe to go with it. Super easy and so delicious.

Asian Chicken Strips - Quick, easy, crowd pleaser.  Made this last night and my kids loved it. This is a simple meal that can be dressed up with vegetables and/or a salad.

This one isn't on her blog, but was given to me by the same friend. I was complaining about having bought fish oil for a new recipe (that was not a winner) and not knowing what else to do with it, so she gave me this recipe. It uses a few strange ingredients (fish oil, oyster sauce, rice noodles), but you can find them all in the asian section and they aren't terribly expensive. I actually didn't bother with the chili vinegar and it was still amazing.

Thai-Style Stir-Fried Noodles

Chili Vinegar

  • 1/3 C white vinegar
  • 1 serrano chile, stemmed and sliced into thin rings
Stir Fry
  • 2 boneless, skinless chicken breasts, cut against the grain into 1/4 in thick slices
  • 1 tsp baking soda
  • 8 oz 1/4 in wide rice noodles
  • 1/4 C veggie oil
  • 1/4 C oyster sauce
  • 1 Tbsp plus 2 tsp soy sauce
  • 2 Tbsp packed dark brown sugar (or just regular brown sugar works fine too)
  • 1 Tbsp white vinegar
  • 1 tsp molasses
  • 1 tsp fish sauce
  • 3 garlic cloves, sliced thin
  • 3 large eggs
  • 10 oz broccolini, florets cut into one inch pieces stalks in 1/2 in pieces (or way more and different variety of veggies - I used carrots, bean sprouts, red peppers, regular broccoli)
1. For chili vinegar: Combine vinegar and serrano in bowl. Let stand at room temp for at least 15 minutes.
2. Combine chicken with 2 Tbsp water and baking soda in bowl. Let sit at room temp for 15 mins. Rinse chicken in cold water and drain well.
3. Bring 6 C water to boil. Place noodles in large bowl. Pour boiling water over noodles, Stir, then soak until noodles are almost tender, about 8 mins, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 tsp oil.
4. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
5. Heat 2 tsp oil and garlic in 12-in nonstick skillet over hight heat, stirring occasionally until, until garlic is deep golden brown 1-2 mins. Add chicken and 2 tbsp sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 mins. Push chicken to 1 side of skillet. Add 2 tsp oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30-60 seconds. Transfer chicken mixture to bowl.
6. Heat 2 tsp oil in a now-empty skillet until smoking. Add broccolini and 2 Tbsp sauce and toss to coat. (Here is where you can throw in other veggies either veggies that take the same amount of time to cook or you may want to start with veggies that take longest and add in other in order of what takes longest to shortest time to soften) Cover skillet and cook for 2 mins, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2-3 mins, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
7. Heat 2 tsp oil in now-empty skillet until smoking. Add half noodles and 2 Tbsp sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 tsp oil, noodles and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. cook, without stirring until everything is warmed through, 1-1 1/2 minutes. Transfer to platter and serve, passing chile vinegar separately.