Friday, September 20, 2024

Lemon-Grass Chicken Noodle Bowl from Vicki Delany

Lemon-Grass Chicken Noodle Bowl from Vicki Delany

I’ve been having a thing lately for Asian style noodles, trying different noodles and combinations of flavours.  I adapted this recipe from one in the always fabulous LCBO Food + Drink magazine.  (The print magazine is not available to anyone outside of Ontario, but the web page is here: Food & Drink | LCBO) . It turned out very nicely.  It makes a nice hot weather dish with the cool dressing and noodles and looks gorgeous.



Lemon-Grass Chicken Noodle Bowl

Serves 4.

DRESSING

3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
½ cup (125 mL) warm water

1 red chili, finely chopped
1 clove garlic, finely chopped

SAUCE

1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
½  cup (125 mL) water
2 stalks lemon grass, finely chopped
1 red chili, finely chopped
2 cloves garlic, finely chopped

NOODLES AND CHICKEN

8 oz (225 g) fine rice vermicelli
3 tbsp (45 mL) grape-seed, canola or peanut oil
4 large boneless, skinless chicken thighs

½  tsp (2 mL) curry powder
½  tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed herbs, combination of mint and cilantro, chopped
1 cup (250 mL) finely shredded red cabbage

Directions:

Dressing: Combining dressing ingredients in a small bowl and whisk until the sugar is dissolved.

Sauce: Combine sauce ingredients in a second small box and mix

Cook vermicelli noodles according to package directions. Drain, rinse well under cool running water.

3 Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat oil in a wok or frying pan over medium-high heat. Add the chicken and cook until golden all over. Remove to a clean bowl with a slotted spoon and slice into pieces about 1 inch in size.

4 Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5 Divide the noodles between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage.

 










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Coming September 24: A SLAY RIDE TOGETHER WITH YOU, the 7th Year Round Christmas mystery

 


3 comments:

  1. Thank you for the Lemon-Grass Chicken Noodle Bowl. Sounds delicious and looks beautiful!
    2clowns at arkansas dot net

    ReplyDelete
  2. Looks tasty! I always love noodle dishes, especially if I can serve them cold during this toasty never-ending summer. Thanks!

    ReplyDelete
  3. This does look like fun.
    Noodles added to salad sounds like a win.

    ReplyDelete