Lemongrass Chicken And Noodles
Published February 4, 1997
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 shallots (about ¼ pound)
2 large cloves garlic
1 teaspoon canola oil
12 ounces skinless,boneless chicken breasts
9 ounces whole assorted mushrooms or 8 ounces sliced assorted mushrooms
24 ounces whole broccoli or 14 ounces broccoli florettes (5 to 6 cups)
2 stalks lemongrass
Fresh or frozen ginger to yield 2 tablespoons coarsely grated
1 jalapeno or serrano chili
2 tablespoons fish sauce (nuoc mam)
1 teaspoon lime juice
2 teaspoons curry powder
¾ cup no-salt-added chicken stock or broth
12 ounces Vietnamese rice noodles, Japanese udon noodles or fettuccine
3 tablespoons coconut milk
1 teaspoon sugar
A few sprigs cilantro to yield 3 tablespoons chopped
Nutritional analysis per serving (3 servings)
120 grams carbs; 85 milligrams cholesterol; 781 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 13 grams fiber; 1174 milligrams sodium; 53 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for the pasta.
- Step 2
Chop the shallots and garlic in the food processor.
- Step 3
Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
- Step 4
Wash and dry the chicken,and slice into strips ¼ inch wide. Add to the pan, and saute quickly on both sides to brown.
- Step 5
Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
- Step 6
Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
- Step 7
Cook the noodles according to package instructions.
- Step 8
Stir the coconut milk and sugar into the chicken.
- Step 9
Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.
Private Notes
Comments
This was pretty dreadful, the ingredients were fine but the cooking method was terrible. I would not try it again.
I agree with the former comment. It's time-consuming and very bland. The instructions are terrible and makes oodles with a disproportionate share of noodles. I won't make it again.
I agree about the cooking method. Very cumbersome and awkward to put broccoli in pan and then remove it. All the ingredients should be prepared ahead and why start the water boiling for the noodles at the beginning. Also, had to open a whole can of coconut milk for 3 tablespoons, now what to do with the rest. In the end, a very tasty dish but making it was frustrating and not a pleasurable cooking experience.
@melinda voss -- I think the line "When broccoli is cooked, remove from heat" means "remove the entire pan from the heat," not "remove the broccoli from the heat." Once the broccoli is done, everything is done.
I agree completely it was very frustrating to make this dish. I did not like opening a can of coconut milk and using only 3 tablespoons. I did not like having to remove the broccoli after it had cooked for a while. And why I have to boil the water from the beginning when the noodles aren’t cooked for quite a while. This recipe needs to be reworked overall it was not an enjoyable cooking experience but it was a very tasty dish.