Thai Noodle Dish
(2 servings)
Ingredients:
1 tbsp. Extra Virgin Olive Oil
½ cup Yellow Onion, thin sliced top to bottom
4 cloves Fresh Garlic, pressed
1Thai Chili, seeded and chopped (Jalapeno or red pepper flakes could be substituted)
1 Large Carrot, shredded
1 tbsp. Hoisin Sauce
2 tbsp. Fish Sauce
½ tsp. Fresh Ginger, grated
½ cup Soy Sauce, low-sodium
½ cup Chicken Broth
½ tbsp. Corn Starch
3 tbsp. Peanut Butter
1 large Zucchini, peeled and sliced lengthwise to look like linguine
5 oz. Noodles (your choice-see note)
Directions:
In a wok like or sauté pan, heat oil over medium heat. Add the onions and sauté until translucent, 5 or 6 minutes. Next add the garlic, Thai chili and carrot to pan and continue until fragrant, about 1 minute. In a small bowl combine Hoisin and fish sauce with the soy and chicken broth. Whisk in the corn starch and then add to the pan. Cook about another 4 minutes and add the peanut butter. Lower heat to medium-low and bend mixture until smooth. Now add the zucchini and noodles to mixture and heat for 2 to 3 minutes and everything is warmed through. Use a little pasta water if to thick. Divide into 2 large soup bowls and enjoy.
Note: You can use Soba noodles for this dish. But if hard to find in your area, just sub your favorite long pasta. I like to use linguine or spaghetti.
Note: This recipe works for vegetarians. If you are a vegan, omit fish sauce and increase Hoisin sauce to 3 tbsp. Also switch out the chicken broth with vegetable broth.
Note: The zucchini is there to replace half the noodles of a normal dish. This helps a dish to be a little healthier for you. You might want to try this with other noodle/pasta dishes you eat.
Ideas for Future Efforts
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