Thai Chicken Peanut Noodles, from Gael

Thai Chicken Peanut Noodles, from Gael

--Made from the Plated meal-kit service, 6-19-19

Yum! These are really good noodles. I served this cold and it was excellent.

Comments from Plated: "Who knew it was so easy making this takeout favorite at home? Chewy long life noodles are cooked with crisp-tender snow peas, then tossed with shredded chicken and a creamy sauce of fresh ginger, soy, garlic, peanut butter, and scallions. Add a drizzle of Sriracha if you like a little heat, then garnish with sesame seeds for crunch. 20–30 minutes 540 calories per serving."

Ingredients
2 boneless skinless chicken breasts
4 mini sweet peppers
2 scallions
⅛ ounce ginger
1 clove garlic
8 ounces long life noodles
3 ounces snow peas
1 packet peanut butter
3 packets gluten-free soy sauce
1 packet Sriracha
1 teaspoon sesame seeds

1. Cook chicken
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

2. Prepare ingredients
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

3. Make ginger-garlic paste
Trim and discard skin of ginger (see recipe tip). Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

4. Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

5. Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

6. Plate peanut noodles

To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!

Chicken Lo Mein with Carrots and Green Beans, from Gael

Chicken Lo Mein with Carrots and Green Beans, from Gael

Via the Hello Fresh food delivery service. This became the recipe from them I make the most. Go to an Asian grocery store to get the right lo mein noodles (thick and soft).

"The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness."

12 ounce Chicken Tenders
6 ounce Green Beans
8 ounce Udon Noodles
1 thumb Ginger
2 clove Garlic
4 ounce Button Mushrooms
1-2 T vegetable Stock Concentrate
1 bunch scallions
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
2 teaspoon vegetable Oil
2 teaspoon Sugar

Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

2

Heat a drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.

3

Heat another drizzle of oil in same pan over medium-high heat. Add carrots, green beans, and mushrooms. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.

4

In a small bowl, combine 1 TBSP soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water.

5

Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes. Season to taste with salt and pepper.

6

Divide lo mein between bowls. Garnish with scallion greens and serve.

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.

12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil

1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.

Chili-glazed Tofu with Asparagus and Rice, from Gael

Chili-glazed Tofu with Asparagus and Rice, from Gael

Fabulous vegetarian main course from Cooking Light for when asparagus is in season. The key is to cook the tofu long enough that it crisps up and then cook it in the sauce enough that it picks up the chili glaze.

First, make rice or couscous, whatever you like.
Chop up a bunch of asparagus. Shred a carrot.

Drain a box of extra-firm tofu and slice it into 9 thin slices, lengthwise. Sprinkle salt and pepper on them, flip, sprinkle on the other side.

 Make sauce; Combine 1 T sugar, 2 T rice vinegar, 2 T soy sauce, 1 t bottled minced ginger (I had to look for this in a good store), 1 T garlic-chili sauce (I use Siracha, also called rooster sauce) in small bowl.

Heat  1 T peanut oil over medium. Add tofu slices, cook 3-5 minutes per side or until browned.

Add sauce to pan. Cook 20 seconds or so, stirring constantly. Remove from heat when tofu appears to have a nice glaze.

Combine the rice or couscous you made with chopped asparagus, shredded carrot, 1/2 t salt and 1 t sesame oil.

Serve yourself a serving of the rice mixture and gently lay some slices of tofu on top. Can add  more soy sauce or Siracha if you like.

Pad Thai, from Gael

Delicious! This is what a lot of people think of when they think of when they think of Thai food. Made on 2-26-11 from Betty Crocker Vegetarian Cookbook. We loved it! Tried to buy Thai noodles at an Asian market but it was Saturday afternoon and the lines were out the door. Fortunately my regular grocery store has them.

4 c water
6-8 oz rice stick noodles (look in ethnic food section of store)
1/3 c lime juice
3 T packed brown sugar
3 T Thai fish sauce (or soy, but find the fish sauce in store...it doesn't taste fishy in this dish and really makes it)
3 T soy sauce
1 T rice vinegar or white vinegar
3/4 t cayenne pepper
3 T veg oil, separated
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 c chopped onion
2 eggs, beaten
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts (optional)
4 green onions, sliced

In 3 quart saucepan, heat 4 c water to boiling. Remove from heat. Add noodles, push underwater if needed. Soak 3-5 minutes or until soft but firm. Drain and rinse in cold water.

In small bowl, mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, 1 T oil, set aside.

In nonstick skillet heat 2 T oil. Add garlic and shallot. Cook 30 seconds, stir constantly. until until they begin to brown. Stir in eggs, cooking and stirring 2 minutes until scrambled but moist.

Stir in noodles and sauce. Increase to high, cook 1 minute, tossing until sauce thickens. Add peanuts, sprouts, green onions. Garnish with more chopped peanuts and green onions.

Thai Veggie Stir-fry, from Gael

Thai Veggie Stir-fry, from Gael

A friend made this -- apparently it's acceptable on the South Beach Diet. It sounded good regardless of what diet it's from! She says it takes 25 minutes to prepare and cook. I might try it with chicken added.

1 can (14 oz) light coconut milk (no sugar added)
2 cloves garlic, minced
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
2 cups sliced asparagus tips
1 cup halved mushrooms
1 small red bell pepper, sliced
1 small head bok choy, stems sliced and leaves left whole
1/4 cup unsalted peanuts
1/2 tsp crushed red pepper flakes
1 TB light soy sauce
1 TB fresh lime juice
1 TB fresh lemon juice
1 small bunch fresh basil, slivered

In a food processor, combine the coconut milk, garlic, lemon peel and lime peel. Pulse to process into a paste.

Remove to a large skillet. Place over medium-high heat and cook,stirring for 1 minute.

Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes.

Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes. Serves 4.