Text 4351, 69 rader
Skriven 2013-09-06 07:16:38 av Dave Drum (1:261/38)
Ärende: Chile 3893
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stir-Fried Noodles w/Chicken, Mushrooms & Green Beans
 Categories: Oriental, Pasta, Poultry, Vegetables, Chilies
      Yield: 2 servings

      4 oz Wide (pad thai) rice
           - noodles
      4 oz Green beans; cut on diagonal
           - in 1/4" slices
      1 tb Vegetable oil
      1 tb Minced garlic
      1    Chicken breast half; halved
           - lengthwise, cut across in
           - 1/4" slices (to yield 3/4
           - cup)
    1/2 ts Salt
      2 tb Fish sauce
      1 tb Minced fresh ginger
      1 tb Granulated sugar
      1 ts Minced serrano chile
      2 oz White or cremini mushrooms;
           - thin sliced
      1 ts Chicken broth; if needed
    1/4 c  Rough chopped fresh basil
      2 tb Rough chopped fresh mint
           - leaves
      1    Lime; in wedges, for
           - serving

  Submerge wide (pad thai) rice noodles in a bowl of very
  warm (110øF/43øC) water and soak until they're pliable but
  still rather firm, about 30 minutes. Drain in a colander
  (no need to pat dry).

  Meanwhile, prep the rest of the ingredients.

  Bring a small pot of salted water to a boil. Add the green
  beans and blanch until crisp-tender, 30 to 60 seconds.
  Drain in a colander and run under cold water to stop the
  cooking.

  Once the noodles are drained, heat the oil in a large
  (12-inch) skillet or stir-fry pan over high heat until
  very hot. Add the garlic, stir, and immediately add the
  chicken. Season with the salt and stir-fry until the
  chicken is partially cooked, 1 to 2 minutes. Add the fish
  sauce, ginger, sugar, and chile and stir to combine. Add
  the mushrooms and stir-fry until they're limp, 1 to 2
  minutes. Add the blanched green beans and noodles and
  stir-fry until the noodles are tender, about 1 minute. If
  they're too firm, add 1 tablespoon of broth or water and
  stir-fry until the liquid is absorbed and the noodles are
  tender, about 1 minute. Transfer to a platter or plates,
  and garnish with the basil and mint. Serve immediately,
  with lime wedges on the side.

  Fine Cooking | June 2013

  MM Format by Dave Drum - 27 June 2013

  Uncle Dirty Dave's Archives

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... Never express yourself more clearly than you are able to think - Neils Bohr

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