Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 22

T his versatile dish tastes great hot, warm or cold.

Serves 4

4 scallions, thinly sliced

2 cloves garlic, minced

¹/₃ cup soy sauce

¹/₃ cup rice-wine vinegar

2 tablespoons brown sugar

1 tablespoon fresh lime juice

¼ teaspoon red-pepper flakes, as needed

4 boneless, skinless chicken breasts, thinly sliced crosswise

6 ounces Chinese rice noodles or thin spaghetti, broken in half if long

1 tablespoon vegetable oil, such as peanut

2 carrots, sliced into ribbons with a vegetable peeler

1 cucumber, halved lengthwise and thinly sliced crosswise Fresh mint and chopped peanuts, to garnish

1. In a medium bowl, combine scallions, garlic, soy sauce, vinegar, sugar, lime juice and pepper flakes. Remove and set aside about half of this sauce. Add chicken strips to remaining sauce in bowl. Marinate for at least 30 minutes or refrigerate overnight.

2. Cook noodles according to package directions. Drain; rinse with cold water to stop the cooking. Transfer to a platter.

3. Warm oil in a large skillet over medium-high heat. Lift chicken from marinade and stir-fry chicken in 2 batches, about 2 minutes per batch, until cooked through. Discard marinade. Using tongs, place chicken on top of noodles.

4. Add carrots and cucumber to chicken and noodles. Drizzle with reserved dressing if desired and gently toss to coat. Scatter mint and peanuts over platter.

TIP

For a prettier carrot slice, use a vegetable peeler to create ribbons of orange.