Tuesday, March 31, 2009

Gluten-Free Yakisoba

Sunshine has been asking for Yakisoba, "Only not as spicy as last time, please!"
Last time I blithely followed the recipe and dolloped two tablespoons of pepper paste in. Trouble is, the only pepper paste we had, that was gluten-free, was some pepper paste we brought home from Singapore, which is traditionally used to make Clay Pot Laksa, and it is incredibly spicy. So, even though it was fun to eat -- in a scare yourself silly, thrill-ride sort of way -- truth to tell, I was a little frightened of making it again. And, we are a family who relish spicy dishes.
But, Sunshine kept asking, so I braved the recipe again. I went to the co-op and bought 100% Buckwheat Soba noodles (whew! they're expensive!), chopped many fresh vegetables (the family is learning not to complain about all the veggies I've been serving, because complaints have not met with success!), and began stir-frying. This time, I very carefully added one scant teaspoonful of the pepper paste and happily the result was just the right amount of zing, without the resulting heartburn!
Here is Sunshine carefully eating her broccoli - the old trick of eating your least favorite item first so you can enjoy the remainder of the meal!
But, broccoli or no, I am in good standing with Sunshine after this meal, and it is fairly simple to prepare - mostly just a matter of chopping veggies and some chicken.
1. Chop two small chicken breasts into bite size pieces.
2. Chop vegetables of choice into bite size pieces.
3. In a large skillet combine 1 Tbsp. Veg. Oil, 1 tsp. Sesame Oil, 1 tsp. pepper paste, and 2 Cloves Garlic (finely chopped).
4. Stir fry Chicken pieces in oil mixture until chicken is no longer pink. Add 1/4 Cup Soy Sauce.
5. Add Vegetables and stir fry until vegetables begin to get tender. Add another 1/4 Cup Soy Sauce and make sure mixture is well blended.
6. Add 8 oz. cooked soba noodles. and mix well.
7. Serve!

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