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Premium plant-based instant noodles – Powered by Moroheiya

Special Recipe for Yelp Elite Squad: Feisty Chicken’ish

Noodelist noodles x Feisty Chicken'ish

Yield: 2 servings


Tastefully designed by award-winning Chef Petteri Luoto for Noodelist


Ingredients:

1 package of Noodelist Lemongrass Vegan Chicken’ish (includes dried noodles and soup broth packet)

Fresh Vegetables:

¼ of  a red bell pepper (40 grams/1.41 ounces)

⅓ cup sugar snap peas (30 g/1.05 oz)

⅓ cup red cabbage (30 g/1.05 oz)

1 scallion (approx 1 tablespoon/15 g/0.53 oz)

Protein of your choice: Chicken or Tofu 

A few dashes of Canola oil

¼ pound boneless chicken breast, preferably organic and free-range (100 g/3.52 oz) 

1 teaspoon Garam Masala powder (5 g/0.17 oz)

OR Firm Tofu  

Fresh spice mix:

1.5 tablespoon of oyster sauce (20 g/0.7 oz)

2 teaspoons of shallot onion (10 g/0.35 oz)

¼ cup of cilantro (10 g/0.35 oz)

½ lime (10 g/0.35 oz)

1 teaspoon of chopped lemongrass  (5 g/0.17 oz)

1 teaspoon grated ginger  (5 g/0.17 oz)

¾ teaspoon minced garlic (4 g/0.14 oz)

½ teaspoon sesame oil (4 g/0.14 oz)

1 tablespoon of fresh mint  (3 g/0.1 oz)

½ teaspoon green chili “chile serrano” - without seeds! (2 g/0.1 oz)

Pinches of salt and pepper 

 

Directions

1. Cook your choice of protein.

Chicken: Season boneless chicken breasts with Garam Masala, salt and pepper. Preheat the oven to 300F degrees. Heat up the pan until hot. Fry the chicken breasts in canola oil first, then move them to the oven to finish cooking until the internal temperature is 160 Fahrenheit (approximately 8 minutes for standard chicken breasts). Remove from the oven, and let the chicken cool before cutting into smaller cubes.

Tofu: Any kind of tofu works. The tofu can be cubed or cut into slices, then add to the wok and fry.

2. Create the fresh spice mix.

Chop shallots, lemongrass, chile serrano (green chili), mint and cilantro.

Grate the ginger and garlic. 

Grate the zest of the lime and squeeze out a lime juice.

Combine all of the above in a bowl, then add oyster sauce and sesame oil. Gently mix.

3. Prepare the fresh vegetables.

Thinly slice the red bell pepper.  Cut sugar snap peas in half. Thinly slice the red cabbage. Cut the scallion into small pieces.

Add 4.25 cups (or 1 liter) of water to a saucepan. Add the packet of Noodelist Lemongrass Vegan Chicken’ish soup base. Bring to a boil.

Then add red bell pepper slices and snap peas to the gently boiling broth for a minute. Remove vegetables from broth and set aside.

Do not pour out the broth!  (You can use it to make Creamy Miso Soup with Truffle)

4. Prepare Noodelist noodles

Add dried noodles to the existing broth. Gently boil for two minutes. Strain the noodles and set aside. We highly recommend storing and keeping the broth for another meal. The broth should not be put in the wok.

5. Get ready to wok

Heat wok over high heat. Pour a bit of oil into the wok. 

Add red cabbage and scallions to the wok, stir for a minute. Add red bell peppers and sugar snap peas, turn the vegetables for a moment. Add Fresh Spice mix.

Add chopped chicken breast or tofu. Add Noodelist noodles.

Stir quickly.

 

Serve immediately in bowls, and garnish with long branches of cilantro on top.

Bon Appétit!

 

Wine pairing recommendation

Kung Fu Girl, Riesling

© Petteri Luoto 2020

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