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Monday, February 14, 2011

Spicy Coconut Noodles

This dish is yummy and very versatile. If you don't like spicy food, just omit the crushed red pepper flakes. It will still be delicious and flavourful. Instead of chicken, you can easily substitute tofu, seafood or beef. You can use any number of your favorite veggies. Besides what I used, other good options are snow peas, carrots, celery, baby bok choy, and/or Japanese eggplant.

200g brown rice vermicelli noodles

1 tsp peanut or canola oil
1 lb skinless, boneless chicken thighs or breasts, cut into bite sized pieces
4 cloves garlic, minced
1/4 cup finely chopped fresh ginger
2 tbls lemongrass, minced in food processor or cut into 2 inch pieces and removed after cooking (optional)
1 head broccoli, chopped (steamed a few minutes, if desired)
2 yellow, red or orange sweet bell peppers
2 lb button mushrooms, sliced in half
1 bunch green onions, sliced on bias in 1cm pieces
Couple of handfuls fresh coriander, roughly chopped

Sauce
1 can light coconut milk
1/4 cup tomato paste
1 tbls agave syrup or sugar
1/4 cup rice vinegar
Juice of 2 limes
2 tbls fish sauce
1/4 tsp salt
Crushed red chili flakes, to taste (optional)

Stir together ingredients for sauce and set aside. In large wok or skillet, add oil and chicken, garlic, ginger and lemongrass (if using) and stir fry until meat is almost cooked through. Remove with slotted spoon. Add veggies and cook until desired level of doneness. Add meat back in and pour in sauce. Stir until sauce starts to bubble. Break up noodles with your hands and add straight to wok or skillet, toss together with meat, veggies and sauce, until noodles are tender and most of the sauce has been absorbed(just takes a few minutes). Sprinkle in green onions and coriander.