A few weeks ago I was so elated to discover the Miracle Noodle that I couldn’t wait to cook up something to go with them! Those of you who came to see me probably noticed that it was about the only thing I could talk about. Well, the wait is over. I tried them, and they were DELICIOUS! I liked them so much, that I turned around and ordered the Fettuccine and the Miracle Rice. We now carry all 3 products at our office.
They taste and feel just like a rice noodle you would find in an Asian soup or a stir-fry. My first experiment was a very successful Red Curry Chicken to go along with the angel hair Miracle Noodles.
Red Curry Chicken
Yield: makes 6-7 servings
- 1 14 oz can of Lite Coconut Milk
- 4-6 teaspoons of red curry paste (increase/decrease for more/less heat)
- 2 tablespoons of Asian fish sauce
- 3 tablespoons of grapeseed oil
- 3 pounds of skinless, boneless chicken breast cut into 1 1/2 inch pieces
- sea salt and black pepper
- 1 pound shiitake mushrooms, stemmed, caps quartered ** NOTE: use any veggies you like, and use a lot of them!!! I used broccoli because that’s what I always have in my house. (You’ll almost always see it in every recipe of mine.) Some other suggestions: red peppers, bok choy, asparagus, cauliflower, shallots– feel free to add suggestions in the comments if you have any.
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves, very finely chopped
- 1/2 cup water
- cilantro and lime wedges, optional– I used to always add garnishes to recipes, but I leave them out a lot now because they don’t seem to change it that much for me, and it’s just more stuff to buy.
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
Heat a large skillet until very hot. Add 2 tablespoons of the grapeseed oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet.
Add the remaining 1 tablespoon of grapeseed oil to the skillet. Add the veggies and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with cilantro. Serve immediately with 3.5 oz of Angel Hair Miracle Noodles per serving and lime wedges.
This recipe was adapted from a Spicy Red Curry Chicken and Rice recipe. I doubled the recipe because if you are opening a can of coconut milk, you might as well use the whole thing! And let’s face it, leftovers are nice after a long day at work. This would also be great with shrimp– or even a chicken/shrimp combo!
Remember, if you add rice or any noodles with carbs to this dish, it is no longer a good Phase 4 lunch.