An Oriental-flavored recipe is the new proposal from our beloved Chef Carolina Doriti, for our Wise Home Cooking Series, with the Wise Greece products! Let’s try it..
Ingredients for 2-4 portions
For the sauce:
70gr Peanut butter by Nutorious
3 tbsp lime juice
1 tbsp soy sauce
1 tbsp fish sauce
25gr coconut sugar / or regular sugar
10gr fresh ginger peeled and minced
1 garlic clove
100ml warm chicken stock or water
1 tsp sriracha sauce (optional for spicy version)
230gr brown rice noodles (or any other type of thin rice noodles of your choice)
1 tbs sunflower oil
4 spring onions (green part too) chopped
5-6 shitake (or brown or portobello) mushrooms sliced
2 eggs, lightly beaten
½ cup peas (I used fresh, but frozen or canned will work)
250gr chicken thigh fillets thinly sliced or diced
1 cup bean sprouts + extra to serve
1-2 limes cut into wedges to serve
Chili powder to serve (optional)
¼ cup chopped toasted peanuts to serve
Fresh cilantro to serve
First make the sauce.
Place all ingredients in a food processor and pulse until smooth. Set aside.
Cook noodles according to package instructions, rinse with cold water, strain, and set aside. Place a wok on medium high heat. Add in the sunflower oil and saute the chicken and mushrooms, stirring constantly until chicken is cooked through. Add in the spring onions, bean sprouts and peas, and stir for another minute. Push them to one side of the pan, pour in the eggs and scramble using a spatula. Add in the noodles and sauce and toss for 1-2 minutes to mix well. Serve with a couple of lime wedges (to squeeze on the noodles), add fresh cilantro leaves and some extra bean sprouts on the side, and sprinkle with chopped peanuts and some chili powder.
Product we used: