It is finally warming up here (a whole 51 degrees today), and I’m losing my compulsion to cook comfort food. Tonight I wanted a quick and easy meal that wasn’t too heavy. The result from a forage in the freezer and cupboards turned up the following:
- 1/3 pound rice noodle sticks (I got mine from Trader Joe’s but the Asian section of most grocery stores should have them).
- Grilled chicken breast (1 large breast or about 1 to 1.5 cups cut up) grilled or if frozen, thawed.
- 1/2 a pound of blanched or thawed stirfry vegetables (again, you can cut your own, or cheat — I had a nice frozen mix with broccoli, carrots, red pepper, water chestnuts, mushrooms and celery.
- 1 tbsp olive or sesame oil
- 1/2 -3/4 cup peanut sauce (watch the ingredients as they sometimes have trace amounts of gluten) Mine — from the foo foo store brand section of my local grocery was gluten free and had both fairly low fat and sodium content.)
I was rather hungry and impatient and threw this whole thing together in less than 10 minutes, the longest part is boiling the water. Cook the noodles al dente (6-8 minutes probably depending the size of the noodles). While they are cooking, thaw the chicken and vegetables, and start the oil heating in a wok or the largest fry pan you have. When the oil is very hot, fry up the vegetables and chicken to heat them through and finish the cooking process, 2-4 minutes (longer if they’re raw). Add 2/3 of the peanut sauce and stir fry another minute. Drain the noodles and toss them in the wok, mixing up everything, add the rest of the sauce, and stir.
Turn off the heat and enjoy.
Serves two
Gluten-less living (shouldn't mean less living) 