rice noodle 201212156 lee so min(lina)

Total Time: 18 minutes

Yield: SERVES 2-3 as a Main Entree

Ingredients:

• 8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
• 1 to 1.5 cup fresh chicken pieces/strips for stir-frying, OR equivalent of cubed tofu
• 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
• 1 cup or more fresh shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 2-3 cups fresh bean sprouts
• 1/2 cup chicken stock (or simulated chicken stock for vegetarians)
• handful of fresh coriander
• wedges of lime for garnish, and Thai Chili Sauce served on the side
• 2 1/2 Tbsp. oil
• STIR-FRY SAUCE:
• 1 Tbsp. soy sauce (or wheat-free soy sauce)
• 1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
• 1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
• 1 tsp. sugar
• 1 Tbsp. lime juice
• 1/4 cup chicken stock (or simulated chicken stock)
• 1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)

Preparation:

1. Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside.
2. Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later, so try not to over-soften them now). Drain and briefly rinse noodles with cold water to keep them from sticking. Set aside.
3. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
4. Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients sizzling.
5. Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
6. Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 Tbsp. more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
7. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!