It’s like a pasta-y stir fry

Because I am a working parent, quick dinners are a must. I’m a big fan of making a big pot of soup on the weekends and storing it in individual sized containers.

I’m also a big fan of stir-fries and pastas. This drunken noodle recipe is a bit of a hybrid. It’s an asian-style stir fry that uses rice noodles. Like any stir-fry, it requires some chopping, but it cooks quickly. It’s probably 45-ish minutes from pulling out the recipe to setting the serving dish on the table.

12oz rice noodles
12 oz chicken breast (the packages of chicken breast at our grocery store are 1lb, we just use the whole thing)
1T + 0.25c tamari or gluten-free soy sauce (or heck, if you’re not gluten-free, regular soy sauce is probably fine!)
0.75c packed brown sugar
0.33c lime juice (~3 limes if you’re juicing your own)
0.25c water
0.25c Asian chili-garlic sauce
0.25 c vegetable oil
0.5 head Napa cabbage, cut into 1″ pieces (~6c)
1.5c coarsely chopped cilantro
4 scallions, sliced thin

  1. Cover noodles in very hot tap water. Leave until pliable (~35 minutes, which, if you do this first and then chop the chicken & veggies, is conveniently about how long until you’ll need them again).
  2. Slice chicken breasts into strips 0.25″ thick. Toss with 1T tamari sauce.
  3. Whisk together remaining tamari/soy sauce, sugar, lime juice, water, chili-garlic sauce. Set aside.
  4. Heat 2T oil in 12″ nonstick skillet over high heat. Add chicken and cook for ~3 minutes. The strips should be nearly cooked through. Transfer to clean bowl.
  5. Add 1T oil to skillet. Add cabbage and cook until spotty brown, about 3 minutes. Transfer to bowl with chicken.
  6. Wipe out skillet, add 3T oil, heat over medium-high heat. Add drained rice noodles and tamari mixture, tossing gently until sauce has thickened and noodles are tender. (This typically takes ~5 minutes, but the recipe claims it could take as long as 10. That’s never been my experience.) Add chicken-cabbage mixture and cilantro. Cook until chicken is warmed through. Sprinkle scallions & serve.

Meet the meat

chinese chicken wraps

 

In truth, this weekend was all about celery. I had some in the fridge, and it was wilting. I made tuna salad and potato-leek-fennel soup (which also uses celery) and this lovely little stir fry from Cook’s Illustrated known as Chinese Chicken Wraps. The kid, of course, still eats around the vegetables, but she does eat it. It’s intended to be an appetizer (if you spoon the filling into each lettuce leaf, rather than pile it all on top like I did), but add some rice and it’s a robust meal.

Chicken
1lb chicken thighs, cut into 1″ cubes
2t sherry
2t tamari
2t sesame oil
2t cornstarch

Place chicken on large plate, freeze until edges are getting hard. About 20 minutes. Mix all other ingredients in medium bowl. Pulse meat in food processor for 10-1 sec pulses. Transfer meat to medium bowl with sauce. Let rest for 15 minutes.

Sauce
3T oyster sauce
1T sherry
2t tamari
2t sesame oil
0.5t sugar
0.25t red pepper flakes

Whisk all ingredients together. Set aside.

Stir fry
2T veg oil
2 celery ribs, diced
6oz shitake mushrooms, stemmed & sliced thin
0.5c water chestnuts, cut into 1/4″ pieces
2 scallions, white parts minced, green parts sliced thin
2 garlic cloves
8 leaves bibb lettuce

Heat 1T oil in 12″ non-stick skillet over high heat till smoking. Cook chicken. Move to separate bowl. Wipe out skillet. Heat remaining 1T oil (high heat, till smoking). Add celery & mushrooms; cook, stirring constantly, until mushrooms are about half the size, 3-4 minutes. Add water chestnuts, scallion whites, and garlic. Cook till fragrant, about 1 minute. Whisk sauce to recombine. Add chicken to skillet, then add sauce. Stir to combine. Serve over lettuce leaves.