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Today's post is a little cri de coeur. I keep reading on all these Web sites about people heading off to their local farmers' market and actually finding spring produce. In Toronto it snowed yesterday. And it will likely snow tomorrow. Despite the interminable shoveling, I have loved all the snow this winter because it is much more like the winters we had when I was a kid (and yes, I did walk to school in it). But with a parsnip, a rutabaga and a cabbage on my kitchen counter, I am beginning to despair of salad greens being able to grow.
So I cheated a little and bought some bok choy from the United States and put it into this recipe for stir-fried noodles. And it had chicken in it. And the chicken is fried. I'm feeling much better this morning and able to meet the day with that rutabaga on offer for dinner. This delicious recipe lightened my spirits, and no doubt those of my husband, too.
If you are a vegetarian or vegan, just substitute tofu for the chicken. You can still dredge it and fry it, or if you prefer, you can just add it directly to the greens and the sauce. If you choose that option, then add the Chinese five spice powder just after the ginger and chilies are cooked. If you don't have rice flour then use potato flour or wheat flour. It won't be as delicate, but it will certainly work.
Stir-Fried Noodles with Crispy Chicken
Serves 4
7 oz dried Chinese noodles
2 tbsp peanut oil
2 large red chilies, seeded and chopped
2 tbsp shredded ginger
1/2 head bok choy, or other Asian greens
3 tbsp hoisin sauce
1/4 cup soy sauce
1 tbsp sugar
4 chicken breast fillets, sliced
2 egg whites, lightly whisked
1 cup rice flour
2 tsp Chinese five spice powder
1 tsp salt
extra peanut oil to shallow fry
1. Heat the oil in a frying pan or wok over high heat. Add the chilies and ginger and cook for 2 minutes. Add the greens, hoisin sauce, soy and sugar and cook for 4 minutes or until the vegetables are tender.
2. To make the chicken, dip the pieces into the egg white, then toss in the bombined rice flour, five spice powder and salt. Heat enough oil in a saucepan to shallow fry the chicken and cook a few pieces at a time until golden.
3. Meanwhile, place noodles in a saucepan of boiling water and cook for 3 minutes or until soft. Drain and toss with the greens and sauce.
4. To serve, place the noodle mixture on serving plates and top with the crispy chicken.
From Off the Shelf by Donna Hay
Difficulty Level: Easy
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