Thai Noodles with Grilled Chicken
Thursday May 3, 2012
Let's make some dinner.
Oh wait. Are you feeling pretty lazy today? Do you just want to throw some stuff into a pot and have it magically appear as dinner? No stirring, no timing.. no difficult steps?
The only difficult thing about this recipe is cutting up your ingredients (which you can do haphazardly if you so desire). Thats the great thing about stir-frys! They are rustic and you can use whatever you have in the fridge at that time. I like rustic things.. it means they don't have to look perfect.
Stir frys have long been one of my favourite meals since there is little clean up involved and they are pretty straight forward to cook. Most days I end up throwing all my ingredients in a large frying pan and dinner is ready in no time at all.
NOTE: Come on now, don't make excuses! As I said above, you don't need to follow my cutting directions -You don't have to slice your peppers thin... cut them in larger pieces! You don't have to slice your carrots and celery diagonally, cut it in 1/4inch chunks all straight-like. Oh shoot you don't have any snow peas? Throw in some broccoli...or asparagus... or some green peas from the freezer! Do what you want! It's much more fun to not take orders from a recipe.
Recipe: Thai Noodles with Grilled Chicken
Serves ~4Ingredients:
1-2 lbs chicken, beef or shrimp
4 tbsp honey
1 package vermincelli noodles
1/4 each of red, orange, yellow and green pepper sliced thin (or 1 red pepper)
1 cup snow peas (de-veined)
1 carrot sliced thin diagonally
1 celery stalk sliced thin diagonally
1 small onion sliced thinly
1/4 - 1/2 cup chicken broth or water
4 cloves garlic minced
2 tbsp grated fresh ginger
2 tbsp soy sauce
1/3 cup red curry paste
1-3 tsp siracha
Garnish:
cilantro
1-2 limes sliced into wedges
Method:Grill chicken on barbecue (or steak or shrimp) covered, turning half way - ~6min per side - or until cooked through. Brush with honey and grill for 1 minute longer on each side. Let cool slightly before slicing in thin slices.
ALTERNATIVE: OR if you want it to be easier- cut the chicken into strips and sauté in your large frying pan for ~5 minutes (turning to make sure they are cooking evenly before adding the rest of the stir-fry ingredients (ie. the celery and onions etc).
Prepare vermicelli noodles according to instructions on the package. Set aside.
Meanwhile, sauté carrots, celery, and onions for ~5 minutes or until the onions are tender. Add garlic, peppers, snow peas, ginger and curry paste and stir-fry until peppers are tender. Add noodles, soy sauce, siracha and water/broth. Toss until well coated and hot. Arrange noodles in a bowl and top with the chicken, cilantro and lime wedges.
Serve with bok choy or salad.
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