Thai Chicken Noodles with Garlic and Peanuts
Serves 2 to 3 as part of a larger meal
The essence of Thai flavor is in this simple noodle dish. It's almost like a fragrant, flavorful warm noodle salad. In fact this can be cooled to room temperature and served as such.
Ingredients
6 ounces fresh or dried Chinese egg noodles
Peanut or vegetable oil
3 tablespoons fish sauce
2 1/2 tablespoons fresh lime juice
1 tablespoon sugar
6 ounces boneless chicken breast, julienned
1/4 teaspoon kosher salt
2 teaspoons cornstarch
1 teaspoon sesame oil
2 tablespoons julienned, seeded fresh red chiles or bell peppers
1/4 cup thinly sliced red onion
1/4 cup 1 -inch scallion segments
2 tablespoons julienned ginger
6 garlic cloves, smashed
12 Thai basil leaves, julienned
1/4 cup fresh cilantro leaves
1/3 cup roasted peanuts, lightly chopped
Instructions
Bring a large amount of water to boiling and cook the Chinese noodles as you would any pasta, around 5 minutes or until done. Drain, run under cold water to stop the cooking, drain again, and toss with 1 teaspoon of the peanut oil. Set aside.
Mix the fish sauce, lime juice, and sugar, and set aside.
Mix the chicken with the salt, cornstarch, and sesame oil, and refrigerate until ready to cook.
In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken shreds and cook, stirring to separate the shreds. Just when the chicken changes color, remove and drain in a colander. Reserve the oil.
Heat a clean wok or skillet. When very hot, add 4 tablespoons of the reserved oil. When hot, add the chiles, onion, and scallion and stir briefly over high heat to coat with the oil. Add the ginger and garlic, and continue to stir. Add the fish sauce mixture and, when it starts to a boil, add the noodles and toss until well heated. Stir in the basil and cilantro, and toss. Sprinkle in half the peanuts and immediately transfer to a serving plate. Sprinkle the rest of the peanuts on top.
Shanghai Shrimp with Shiitake and Rice Wine
Serves 2 to 3 as part of of a larger meal
This classic, almost buttery combination typifies the cooking of Eastern China at its most refined. The seasonings include bamboo shoots, ginger, scallion, shiitake, and Shaoxing rice wine. This is an elegant shrimp dish.
Ingredients
2 large dried mushrooms
1/2 pound shrimp, peeled and cut in half lengthwise
2 teaspoons cornstarch
1 teaspoon sesame oil plus a few drops for garnish
Sauce
1/4 cup chicken stock
1 tablespoon light soy sauce
4 teaspoon kosher salt
1 teaspoon sugar
1 cup peanut oil
1/4 cup julienned bamboo shoots
2 tablespoons julienned ginger
2 tablespoons Shaoxing rice wine
1/4 cup sliced scallion greens
1/2 cup fresh cilantro leaves
1 teaspoon freshly ground white pepper
Instructions
Soak the mushrooms for 30 minutes in hot water to cover. When soft, cut off and discard the stems, and slice the mushrooms thinly. Mix the shrimp with the cornstarch and 1 teaspoon sesame oil.
To make the sauce, combine the chicken stock, soy sauce, salt, and sugar; set aside.
Heat 1 cup oil in a wok or skillet. When hot but not smoking, add the shrimp. Cook, stirring, to separate the pieces. When the shrimp change color, immediately remove and drain in a colander. Reserve the oil.
Heat a clean wok or skillet to hot and add 1/4 cup of the reserved oil. When very hot, add the mushroom slices, bamboo shoots, and ginger, and cook, stirring, for about 1 minute over high heat. Add the chicken stock mixture and bring to a boil. Add the shrimp and cook, stirring to coat the shrimp with the sauce and seasonings. When piping hot, add the wine and scallion. Stir then turn off the heat. Stir in the cilantro leaves and white pepper. Drizzle with the sesame oil. Serve with rice.
