Tuesday, May 11, 2010

Sweet and Sour Thai Noodle Bowls

Here is another great recipe from Rachel Ray

1 pound whole wheat or whole grain spaghetti (I used GF corn noodles, of course!)
3 tablespoons vegetable oil
3/4 pound chicken or pork cutlets, very thinly sliced
2 leeks, thinly sliced and thoroughly cleaned
A couple of generous handfuls shitake mushrooms, stems removed and thinly sliced
3 to 4 cloves garlic, finely chopped
2 inches ginger root, grated
1/3 cup Tamari
2 tablespoons agave syrup or honey
2 limes, zest and juice of 1, the other cut into wedges, divided
Sriracha or other hot sauce, to taste
2 cups shredded romaine or iceberg lettuce
Cilantro or basil, chopped, for garnish
Yields: 4 servings

Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente.
When the pasta goes into the water, heat the oil in a large skillet over high heat. Add chicken or pork, brown and transfer to a plate.
Add leeks and mushrooms to the skillet and stir-fry 2 minutes. Add garlic and ginger, and cook a minute more. Stir in Tamari, agave syrup or honey, lime zest and juice, and hot sauce to taste. In a large serving bowl, toss veggies with the meat, noodles and lettuce to combine.
Garnish with cilantro or basil and serve with lime wedges alongside.

I tried this for the first time last night and it turned out yummy.  The fresh ginger was a little potent and there wasn't quite enough sauce.  Next time I might add 1/2 can of beef broth to the pan. And since I have a family of 6 I will add more chicken.  I will definitely be making this again soon.

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