Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

beansprouts_600x400

Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson

 

Sweet Potato Noodles with Tofu & Spicy Peanut Sauce

Main, Vegetarian | September 13, 2016 | By

Are veggie noodles a trend? I really hope they’re here to stay!  Get creative with the different varieties of veggie noodles, like this healthy, vegetarian sweet potato noodle dish with tofu, shiitake mushrooms, and a spicy Asian peanut sauce. If you want to save time, you can buy the already spiralized sweet potatoes at Whole Foods that now sells Veggie Noodle Co.’s products in the produce section!  So damn easy! 

Sweet Potato Noodles with Tofu & Spicy Peanut Sauce
 
Author:
Serves: 4
Ingredients
  • 2 medium sweet potatoes
  • 3 tablespoons canola oil (divided)
  • 1 (8 oz.) block extra-firm tofu (drained, dried and cubed)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • ½ red bell pepper, seeded and chopped
  • 1 red Thai chili pepper, seeded and sliced
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 4 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon black sesame seeds
  • For the Sauce:
  • ¼ cup creamy peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons reduced soy sauce
  • 2 teaspoons rice vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sambal oelek (chili paste)
  • ⅓ cup water
  • 2 tablespoons fresh lime juice
Instructions
  1. Peel the sweet potatoes and make spaghetti-like noodles using a spiral vegetable cutter. Set noodles aside.
  2. Heat 2 tablespoons of oil on medium-high in a wok or heavy skillet. Add the tofu and brown on all sides. Remove the tofu and set aside.
  3. Add the remaining tablespoon of oil and sauté the garlic, onion, and red bell pepper until softened. Add in the Thai chili pepper and shiitake mushrooms, and cook until mushrooms are slightly browned. Stir in the tofu and sauce. Cook for 3-4 minutes and toss in the sweet potato noodles, green onions, cilantro, and basil stirring until al dente and coated well, about 2 more minutes. Sprinkle with black sesame seeds to garnish.
  4. Sauce: Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. (Can be stored in container in refrigerator for 2-3 days.)
Notes
Sambal oelek can be found in the Asian section at select grocery stores, and at specialty Asian markets. Whole Foods now carries already spiralized sweet potatoes from this company: Veggie Noodle Co.

 

Baby Octopus Salad with Grapefruit & Lychees

OK, I know what you’re thinking… baby octopus salad… gross!  NOT GROSS!  These little creatures are so delish!  This salad is super refreshing and healthy, you’ll wonder why you’ve never nibbled on these babies before. And the grapefruit, mango and lychees are a perfect combination. Baby octopus can be a challenge to find but are in most Asian and Hispanic markets (fresh and frozen). You can always substitute the octopus for squid (calamari) which is more readily available in most grocery stores. Don’t knock it ’til you try it!  It’s so YUM!

Baby Octopus Salad with Grapefruit & Lychees
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh baby octopus
  • 1 tablespoon olive oil
  • Salt & pepper
  • ½ lime, juiced
  • 4 ounces coconut water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, roasted
  • 1 large pink grapefruit, peeled and sectioned (pith off)
  • 1 mango, cubed
  • 8 lychees, flesh only, cubed or sliced
  • 2 Thai red chili peppers, seeded and sliced
  • ½ red onion, chopped
  • Baby arugula for garnish
Instructions
  1. Bring a large pot of salted water to a boil and add baby octopus. Lower to a simmer and cook 15-20 minutes, covered until octopus are very tender. Remove octopus and shock them in a bowl of ice water until cooled. Pat dry and marinate with olive oil, salt and pepper for 10 minutes. Grill octopus on outdoor or stovetop grill until nicely charred for about 3-5 minutes. Remove and let cool.
  2. In a large bowl, whisk together lime juice, coconut water, fish sauce, brown sugar, rice vinegar and garlic. Add in the grapefruit, mango, lychees, chili peppers, red onion, and octopus and toss gently until well combined. Top with baby arugula and serve.
Notes
Baby octopus can be found at most Asian and Hispanic markets. You can substitute the octopus for squid (calamari) which is more readily available. Learn how to section a grapefruit!