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steather

Reged: 01/29/03
Posts: 345
Loc: Phoenix, AZ
Stir Fry Rice Noodles
      03/31/03 08:32 PM

Here's a recipe that's a quick, easy and tasty staple in my house. My boyfriend calls it cha-catillo (my best attempt to spell it), but I call it....

Stir-fried Rice Noodles

- 16 oz package rice noodles
- 1 tsp oil + 2-3 tbs oil (I use canola)
- oyster sauce
- 1 clove garlic, minced
- ½ small head cabbage (optional), sliced into thin shreds
- 1 chicken breast or equivalent (shrimp, leftover thanksgiving turkey both taste excellent)
- pinch of sugar
- pepper, to taste

Soak rice noodles in enough water to cover. (15-20 minutes, until noodles are soft..) Drain & make sure to remove excess water (this seems to make noodles less sticky). If desired, use shears to cut noodles into manageable lengths. Add 1 tsp oil & enough oyster sauce to well coat the noodles (I’m guessing it is 2-3 Tablespoons…I usually just tip the bottle over and give it a few good hard shakes). This is the fun part! I usually just use my hands and mix the sauce and noodles all together – there should be enough sauce so that all noodles are coated with a thin layer, they become tinted slightly brown but don’t overdo it! (My dad, in his first attempt to make this dish once used a whole bottle of oyster sauce for one dish…lol, I only wish I were there to see everyone’s faces…a regular 18oz sized bottle of oyster sauce would easily make 10 of these meals.) Just keep in mind, that while cooking, you can always add more oyster sauce to taste (which I invariably do).

Heat wok (or very large pot, etc) and add 2-3 Tbs oil and 1 clove minced garlic. Allow the garlic to flavor the oil 10-15 secs, then add meat. While cooking meat, add a pinch of sugar and a few dashes of pepper. After meat cooks most of the way through, add cabbage and noodles. Continuously stir, to prevent noodles from sticking and to make sure meat evenly distributes throughout. At this point, taste the noodles and add more oyster sauce and/or pepper to taste. Continue stirring and cooking until all noodles are soft and mmmmmm chewy . I’m sorry I don’t have an exact time or temperature – I have a very old wok that I put on the highest temperature, which is broken so doesn’t go very high anymore. I would say medium high heat in a large pot – to make the noodles soften faster I will usually reduce heat and let them stand for the last 5-10 minutes, with the wok covered, and I’ll just intermittently stir to keep from burning.

Despite this long description, it’s a really really quick and simple dish! We’ll eat it as often as once a week – it’s sort of become a replacement to my childhood favorite mac ‘n’ cheese (which I have to stay away from now ) And you can experiment with it! Throw in leftovers, veggies….it never really tastes the same two times in a row. And best of all, this is very kid friendly (my 9 year old little sister from Big Brothers/Big Sisters is VERY picky, and refuses to eat most anything…especially most asian food… but she begs for this every time she comes over…of course with only chicken, and no cabbage, but hey, it’s easy, and it works!)

**Serves 3-4 people or two really ravenous adults!


--------------------
Heather

"Quod me Nutrit me Destruit"



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