Cover of Off the Shelf

I’ve had my eyes on this recipe ever since I spotted it in one of my favorite blogs, “Lisa is Cooking.” In fact, this particular post was the final push for me to order Donna Hay‘s book, and I’m glad I did, it is loaded with ideas for quick but flavorful meals. I was hoping to have leftovers for my lunch, but we could not stop eating it until the serving bowl was clean. Still, there are far worse problems to have in life… 😉

CHILI CASHEW CHICKEN NOODLES
(adapted from Donna Hay’s Off the Shelf)

7 ounces thick rice noodles (200g)
2 T peanut oil
1 shallot, thinly sliced
4 red chillies, seeded and chopped
1/4 cup sugar
3 chicken breasts filets, sliced
1/2 red bell pepper, sliced
1/2 cup roasted, unsalted cashews
2 T fish sauce
2 T soy sauce
2 T lemon juice
1/4 cup fresh cilantro leaves, chopped

Cook the rice noodles in boiling water according to the instructions in the package (around 3 minutes), drain and rinse with cold water. Reserve. (You can coat them very slightly with a very small amount of peanut oil to prevent sticking).

Heat the peanut oil in a large wok or frying pan, saute the shallots, chillies, and sugar for 2 minutes. Remove from the pan and set aside. Add the chicken and the bell pepper, saute until cooked through and starting to get golden. Add the cashews, fish and soy sauces, lemon juice, return the shallot mixture to the pan, and finally add the cooked noodles.

Cook everything together for a few minutes, stirring to coat the noodles with the sauce. Sprinkle cilantro and serve.

ENJOY!

to print the recipe, click here

Comments: Stir-fries cook in minutes, but they usually involve a huge list of sliced and diced ingredients, which is a hassle on busy weeknights.  But, as Lisa mentioned in her blog, it’s not the case for this particular recipe: very few ingredients work together perfectly to bring a delicious dinner to the table in 20 minutes, maybe even less, depending on your knife skills…

This one goes to our regular rotation of meals, we both gave it two enthusiastic thumbs up!

ONE YEAR AGO: Panettone

CANTINHO BRASILEIRO

Macarrao Oriental com Frango e Castanhas
(adaptada de receita de Donna Hay)

200 g de macarrao oriental (massa de arroz)
2 colheres de sopa de oleo de amendoim
1 enchalota cortada em fatias finas (ou 1/2 cebola)
4 pimentas vermelhas picadas, sem sementes
1 / 4 de xícara de açúcar
3 filés de peito de frango, cortados en fatias finas
1 / 2 pimentão vermelho, fatiado
1 / 2 xícara de castanhas de caju torradas, sem sal
2 colheres de sopa de “fish sauce” (molho de peixe thailandes)
2 colhers de sopa de molho de soja
2 colhers de sopa suco de limão amarelo
1 / 4 xícara de folhas frescas de cilantro picadas

Cozinhe a massa em água fervente de acordo com as instruções na embalagem (cerca de 3 minutos), escorra e lave com água fria. Reserve. (Você pode revesti-los ligeiramente com uma quantidade muito pequena de óleo de amendoim para evitar que grudem).

Aqueça o óleo de amendoim numa frigideira grande (ou wok), refogue a cebolinha, pimenta e açúcar por 2 minutos. Retire da panela e reserve. Adicione o frango e o pimentão, refogue até que estejam cozidos e começando a dourar. Adicione a castanha de caju, o molho de peixe e de soja, e o suco de limão, em seguida retorne a mistura de cebola à panela e, finalmente, adicione o macarrão cozido.

Cozinhe tudo junto por alguns minutos, mexendo para cobrir o macarrão com o molho. Salpique cilantro e sirva.