BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALAD, HOT NOODLE STIRFRY WITH VEGETABLES & CHICKEN

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(2-3 servings) paired with Sweet Riesling The sweetness and aromas of pear and apple in Pacific Rim medium-dry Rieslings inspired the use of a bit more spice by Chef Bob when creating Hot Noodle Stir-fry Salad of Vegetables & Chicken

Ingredients:

    • 1 carrot, very thinly sliced strips
    • ½ -1 red bell pepper, seeds removed, thinly sliced
    • 1 cup Napa cabbage (or other cabbage), very finely shredded
    • 1 cup bean sprouts
    • ½ pound linguini pasta noodles, (or rice noodles or soba noodles), cooked and kept warm (do not rinse)
    • 2-3 tablespoons vegetable oil
    • 1 – 2 boneless skinless chicken breast, sliced into thin ½ inch pieces
    • 4 tablespoons Pacific Rim Riesling
    • 3 tablespoons soy sauce
    • 1 packet Chef Bob Neroni’s spice mix
    • 1/2 teaspoon sesame oil
    • 1-2 more tablespoons vegetable oil, as needed
    • ½ cup cilantro leaves
    • ½ cup green onions, white & green, sliced thinly

     

Method:

Prepare vegetables and set aside. Cook noodles, drain and toss in raw vegetables; set aside but keep warm. In skillet over medium-high heat place vegetable oil to coat pan bottom. Add sliced chicken to hot oil and brown. Stir- fry until chicken is just cooked, 3-4 minutes. Remove chicken to a clean plate and cover with second plate until needed. While skillet is still hot but off the heat, add wine, soy sauce, spice packet, and oils stirring to combine. Toss this warm mixture into noodles along with the cooked warm chicken. Garnish with cilantro and green onion and serve immediately while warm.






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