Sunday, April 4, 2010
It's no secret that I love all food Chinese, even bad Chinese. So it's pretty frequent that we eat pseudo Chinese for dinner. This was an Asian noodle stir fry that had a little zip to the sauce. The night that I made this I didn't have any fresh veggies hanging out in the fridge but I really think it would be awesome with some celery, carrots and peppers in it. Next time that is what I'm going to do assuming I plan farther ahead than 3 minutes. :)
The original recipe that I saw used ground turkey but I had some chicken breasts already thawed out and honestly I don't think that the ground turkey can even compete.
12 oz thin spaghetti
1 T oil
1 lb boneless, skinless, chicken breast cut into bite sized pieces
4 cloves garlic, finely minced
1 1/2 tsp Thai red curry paste (I found it at Target)
8 oz button mushrooms, finely chopped
1 T. oyster sauce
4 T. soy sauce
4 T. water
4 T. rice vinegar
3 T. sugar
In a small bowl, whish all of the sauce ingredients together. Set aside.
In a large pot, bring lightly salted water to a boil. Add the spaghetti and cook until desired tenderness. Drain and set aside.
While the noodles are boiling, in a large skillet over medium heat heat the oil. Brown the chicken and set aside. Add the mushrooms and curry paste and cook stirring frequently until the mushrooms are browned, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken back in and cook until it's cooked through.
Add the cooked noodles and with a pair of tongs lift and separate the noodles and incorporate them with the other ingredients. Pour the sauce over the noodle mixture and again, mix everything together with the tongs. Cook stirring frequently, until the noodles have absorbed all the flavors and all the ingredients are heated through.
Drizzle a TINY amount of sesame oil to finish. (It's really strong so don't get carried away.)