Monday, January 9, 2012
Asian Fusion Noodle Bowl
Coming home from Oregon I had a lot of time to read on the plane. I got to go through all of my Magazines that had been stacking up. I found a lot of recipes that I wanted to make and some of them I combined and changed to get this lovely dish. I started out with Martha Stewarts Chicken with Basil and Lime and coconut curry soup. As most recipes do... mine started to evolve. So I am calling this dish Gluten Free Asian Fusion Noodle Bowl. A light noodle bowl that is healthy and scrumptious. It is naturally gluten free because it has rice noodles, not wheat noodles. Perfect lighter meal to help you with your weight loss goals.
For the Chicken:
2 Tablespoons fresh lime juice
1 Tablespoon sesame oil
2 teaspoons braggs amino acids -or-gluten free soy sauce
2 teaspoons agave nectar (or you can use sugar)
1 large shallot chopped
2 boneless skinless chicken breasts, halved and pounded thin
Stir together lime, oil, braggs or soy sauce, agave, shallot, salt and add chicken. Toss to coat. Refrigerate for at least 30 minutes, but you can marinade over night.
While Chicken is marinading Make the Coconut Curry broth:
1 box Thai rice noodles
3 tablespoon sesame oil
1/4 cup red curry paste
4 cups chicken stock
1 can unsweetened coconut milk
1 cup bean sprouts
1/2 cup bamboo shoots
1 cucumber sliced into batons
1 cup basil
Boil noodles according to package directions. Drain and rinse with cold water.Toss with 1 tablespoon sesame oil to keep them from sticking.
Heat remaining 2 teaspoons sesame oil in a medium saucepan over medium heat. Add red curry paste. Cook until fragrant 2 minutes. Whisk in stock and raise heat to bring to a boil.
Whisk in coconut milk , bean sprouts and bamboo shoots and cook until just simmering. Do not bring to a boil.
Cut Lemon in half and put half of the lemon juice into the pan. With the other half, cut into 4 wedges to garnish your noodle bowl.
Heat Broiler to high.
Broil Chicken 8 inches from the source for about 6-8 minutes or until done
Add noodles to the bowl. Top with Chicken and basil leaves. Pour Coconut Curry broth mixture over the chicken and noodles. Garnish with lemon and cucumber batons.
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