What's in our Pantry: Rice Noodles
In a continuation of finding good stuff in our pantry to cook during these unique times, we're reaching far back and exploring those rice noodles you might've purchased for pad thai you never made, or spring rolls you only made once... Or you may cook with rice noodles a lot (i do!). Here's an easy recipe - I used flat wide rice noodles, but you could use any rice noodles. And one of the big advantages of rice noodles is that they cook (or rehydrate) very quickly, making this a quick, easy, healthy meal.
Ingredients* for approx. 4 servings:
198 grams - depending on noodles, about a half package-- your choice (could use everything from cellophane noodles to wide noodles) canola or vegetable oil 2 minced garlic cloves 1 inch ginger - grated, minced or roughly chopped
2 chicken breast
1 to 2 zucchini or any summer squash, sliced
1 medium onion, chopped
5 mushrooms, sliced
1 red bell pepper, sliced
Sauce: 3 tablespoons light soy sauce
1.5 tablespoons sesame oil
2 tsp sambal or sriracha (more if you like heat)
chopped cilantro white pepper Salt to taste Sesame seeds
Method: Cook rice noodles according to package directions
In a wok or heavy bottom skillet on high heat, heat oil, add ginger & garlic and heat until fragrant. Toss in chicken and cook until almost done. Remove from heat. In same pan, add more oil if necessary. Toss in onions, mushrooms and squash - cook until tender. Add peppers and cook until heated. Add chicken back into pan and finish cooking until done. If pan is large enough, add noodles and sauce, tossing together to incorporate well - if pan is not large enough this step can be done in a bowl. Top with cilantro, sesame seeds and season with white pepper and salt if needed.
Enjoy with Wautoma Springs Rosé! Cheers!
*Many subs could made with this recipe - especially since now is not the time to run to the store to pick up one thing. If you don't have chicken breast - use thighs, or no chicken at all (this would be great with any meat, even fish, although we suggest roasting or pan cooking fish separate then plating on the side) - and easily could be a filling vegetarian dish on it's own or with tofu. Use whichever veggies you have and sound good. Don't have ginger? Won't ruin it. You could sub dried ginger, or just go without. Don't have light soy sauce - use regular, but less. Don't have soy sauce period? No problem, use a touch of water, vinegar or wine to deglaze the pan and then use extra salt to season. No sesame oil? A bummer, but not needed (just different flavor). You could chop up peanuts instead, or go a completely different direction with lime juice and zest (and a pinch of sugar). No hot sauce? Try chili flakes or cayenne pepper - or skip. No white pepper? Skip it. No cilantro? Use parsley, basil, tarragon instead - if you have it. If you don't, won't ruin the meal (some thinly sliced cucumbers would be nice, too!)