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Asian-style Fried Noodles (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history. Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles.
Rice Noodles (Spaghetti style)
¼ cup Sesame Oil
½ pound Pork, cubed
¼ cup Cilantro, chopped
½ cup Scallions, chopped
1/4 Onion, wedged and sliced
1 Clove Garlic, minced
½ cup Sweet Red Pepper, chopped
½ cup Carrot, chopped
½ cup Broccoli
1 cup Collard, Chard or similar Greens, chopped
1 teaspoon Sugar
1 sprig of Mint (optional)
Splash of Rice Vinegar
First, you'll need some rice noodles that are about as thick as regular spaghetti.
Boil about 3 quarts of water, and chop some sweet red bell pepper, carrots, garlic, onion, scallion, broccoli, and some kind of greens, like collard greens.
Also, you'll need some cilantro, a pinch of sugar and maybe some mint.
Slice and cube the pork chop (use any kind of meat you like, or make it vegetarian style).
Put the rice noodles a dish that can take heat, and cover them with hot water for a few minutes until they soften up a bit. When they are flexible, but still firm, strain them, but don't rinse them.
When the noodles dry out a bit, use a fork and scissors to cut them in half.
Heat some sesame and/or olive oil in a frying pan on high heat.
When the oil starts to smoke, add the carrots, the peppers, stir 10 seconds, add garlic, meat, and broccoli.
Toss quickly over a high heat for one minute.
Add rice noodles and continue to toss or stir rapidly for 30 seconds.
Add greens and fish sauce and toss or stir rapidly for another 30 seconds.
As pan dries up a bit, add a splash of chicken broth and a pinch of sugar.
Stir or toss for 15 seconds.
Pour into large bowl, garnish with cilantro, a splash of rice vinegar and serve.
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1 Tablespoon + 1 ½ teaspoons cooking oil, divided
3 eggs, beaten
1 head Napa cabbage, finely shredded or chopped
1/2 carrot, julienne cut (matchsticks)
1 recipe Chinese Barbecue Pork*, julienne cut, (or left over chicken w/BBQ sauce)
2 shallots (green onions), thinly sliced (or 2 Tablespoon minced yellow onion)
Handful of sprouts (optional)
Handful of mushrooms, julienne sliced (optional)
1 Tablespoon gluten free soy sauce
1 teaspoon sugar or evaporated cane juice
3/4 teaspoon superfine sea salt
For the Wrappers:
1 package Three Ladies Rice Papers, square or round
1 7/8 cups white rice flour
4 large egg yolks
2 cups cow's milk, (or dairy-free susbsitute)
2 teaspoons sugar
1 teaspoon fine sea salt
2 quarts or more of cooking oil for deep-frying
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Coating (for 2 pounds boneless chicken pieces, skinned):
3 large egg whites
1 cup cornstarch
¼ teaspoon cayenne
½ teaspoon baking soda
Oil ½ cup plus
1 ½ teaspoon salt
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
¼ cup chopped green onions
1 tablespoon rice wine
¼ cup water
1 teaspoon sesame oil
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1 ½ tablespoon water
5 tablespoons sugar
5 tablespoons rice vinegar
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