Sesame Ginger Noodles with Chicken and Vegetables

One of my best friends, Sandy, has celiac’s disease. She has to be gluten free, so whenever I run across a recipe that I think she would like, I send it to her. I found this recipe from a gluten free cookbook. I sent it off and she made it the same day. The only ingredient she did not have on hand was chicken, so she made it with tofu. It looks like you put a “boat load” of cilantro on it Sandy! Jessica and I would like it plain! Thanks Sandy for a great post!

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Sesame Ginger Noodles with Chicken and Vegetables

Serves 4

1/2 lb skinless, boneless chicken breast halves, cut crosswise into slices ¼ inch thick
2 Tbs fresh ginger, minced
1 Tbs plus 2 tsp gluten-free tamari
3 tsp Asian sesame oil
1 Tbs plus 1 tsp rice vinegar
Kosher salt and freshly ground black pepper
8 oz Pad Thai (wide rice) noodles
2 Tbs vegetable oil
1 shallot, thinly sliced
1/8 tsp red pepper flakes
3 cups (9 oz) napa cabbage, thinly sliced (about 1/4 head)
3-4 oz shiitake mushrooms, stemmed and sliced
1/4 cup gluten-free chicken broth
5 green onions, thinly sliced
1/4 cup coarsely chopped fresh cilantro

In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.

Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.

In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away.

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One thought on “Sesame Ginger Noodles with Chicken and Vegetables

  1. We just got home from dinner with friends who served your recipe. Fred, our host, has been following your blog and did a perfect job preparing the dish. It was absolutely delicious. —Just shows you how good living in a remote rural location can be.

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