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Tuesday, April 2, 2013

Spicy Red Pepper Noodles



From the kitchen of One Perfect Bite...After a weekend which saw an epic battle waged between willpower and appetite, I think a few days of  sensible eating are definitely in order. Appetite was obviously triumphant, so meals for the remainder of the week will be lighter than usual. I decided to make this Asian-style noodle dish for our supper tonight. It is calorically kind, very easy to prepare and has a lovely warmth that lingers on the tongue without burning the innards. The dish, while not Thai, is patterned after Thai noodle dishes that use rice noodles as their main component. Rice noodles can be tricky to prepare. It is very easy to overcook them and on more than one occasion I've actually had then disappear into the sauce in which they cooked. I've experimented with various ways to cook them and several years ago I stumbled on a foolproof way to prepare them. I spread the noodles in a small roasting pan and cover them with boiling water. I let the noodles sit in their water bath for 20 minutes and then rinse them. At this point they are very pliable, but still very chewy and  will need another 3 minutes in a sauce or stir-fry to finish cooking. Rice noodles are always the last ingredient I add to any dish that uses them. That allows me to control exactly how long they cook before they are served. I really like this recipe because it is scaled to feed 2 people, but if all the chairs at your table are occupied, you can double the ingredients to prepare a family size meal. Here is how the noodles are made.

Asian-Style Hot Pepper Noodles...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1 large egg, beaten to blend
1/2 cup fresh basil leaves, preferably Thai

Directions:
1) Combine oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl. Mix well. Set aside.
2) Prepare noodles according to package directions. Drain, run under cold water to cool, and set aside.
3) Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook until fragrant and lightly brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
4) Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more. Serve immediately. Yield: 2 to 3 servings.







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21 comments :

Sugar et al said...

Love your recipes! They are so warm and inviting. I feel hungry looking at the noodles:-)

Ginny said...

This looks really good, and like a noodle dish that is not bland but exploding with flavor!

Red Nomad OZ said...

HHHMMMmmm... so what are you saying - that the Easter all-chocolate diet isn't working?!?!?! This looks perfect - not least because there's NOTHING in it that looks remotely like an easter egg or hot cross bun ...

Priya Suresh said...

Beautifully done, who can resist to this wonderful and delicious noodles.

Rosemary said...

I can imagine that the battle between appetite and will power would be a tough one at your table. Although this Asian style dish may be light, it would be easy for me to overdo.

Barbara said...

Great tip on cooking the rice noodles, Mary.
The dish is perfect...light in calories and perfectly balanced. Love it.

Jenn said...

I don't cook with rice noodles very often, but I do enjoy them... and I know for a fact I would enjoy them this way!! Looks and sounds delicious!

Laurie said...

this sounds wonderful, easy too!

Premalatha Aravindhan said...

wow delicious noodles,i loved the preparation...

Big Dude said...

Any dish containing the words "red pepper" immediately grabs my attention. This dish sounds delicious and the tip on cooking the noodles is likely to prevent a failure for us Asian cooking neophytes.

Tricia @ Saving room for dessert said...

This is another home run if you ask me. Can't wait to try your preparation for rice noodles - how smart! We are Thai fans so it's right up our alley. Thanks!

Mr. & Mrs. P said...

These look lovely and delicious!!!!

Lois said...

that sounds wonderful! I have 'lost' rice noodles in the past too, and am cautious preparing them now, similar to how you do it. This weekend I will try this!

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Ashley said...

This looks so good! I'm in need of some lighter meals after all of my indulgences this past weekend :) The holidays get me every time...

decocinasytacones said...

After days eating, chatting and relaxing we have to go back to our "healthy" diets again.
This looks really yummy and healthy.
Love
Marialuisa....

The Café Sucré Farine said...

Love all your ingredients so I know this would be a hit at our house also. Great tip on the rice noodles, you're right, they can be a bit tricky!

Joanne said...

Good advice on preparing the noodles!! I don't think I've ever gotten them quite right. And what a wonderfully flavorful pasta!

Carol Z said...

This looks so good. It's hard returning to less indulgent eating, but I really worked at it today and have things lined up for tomorrow. Fruit for snacks!

Blond Duck said...

Do you put the roasting pan in the ovens or on the stove top?

teresa said...

what delicious flavors! i could use a good low cal meal after all the easter feasting we've been doing.

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