Spicy Thai Noodle
of the best and worst things for someone with a little spare time is
Pinterest. For foodies like us who are forever hunting for recipes that
pair with our wines, hours can and have been wasted. Then it all pays
off when we come across a recipe like this. Originally, Joanne made
this as a weeknight dinner, not expecting to pair it with wine, but
since wines are open, we will try and wow! We did not expect this to be
so good with a Cabernet Sauvignon. We hope you enjoy this adaptation of
a recipe from the Domestic Superhero.com.
1 pound linguine
2 ½ tablespoons brown sugar
2/3 cup low sodium soy sauce
2 tablespoons Sriracha hot sauce
2 inches fresh ginger, grated
3 tablespoons olive oil, divided
2 large eggs, lightly beaten
1 whole chicken breast, boneless skinless, cut up into bite sized pieces
2 zucchini, cut in half vertically, then sliced in half circles
8 ounces mushrooms, chopped
1 pound broccoli florets, chopped
4 cloves garlic, minced
1 handful cilantro, chopped
6 green onions, chopped
¼ cup peanuts, chopped
a large stock pot, fill with water, salt and bring to boil. Add
linguine and cook according to package directions. Drain and set aside.
I added a bit of olive oil so the noodles would not stick. In a medium
bowl combine brown sugar, soy sauce, Sriracha, and ginger: whisk well
to combine; set aside.
Using a wok or other large pot, heat
1 tablespoon of olive oil over medium heat, then add beaten eggs. Stir
to scramble the eggs. Once cooked, set aside with pasta. Return pot to
stove and heat 1 tablespoon olive oil and add chicken. Stirring
occasionally, cook until chicken is cooked through. Set aside with
pasta and egg.
Return pot to stove and heat remaining
tablespoon of olive oil. Add zucchini, mushrooms, broccoli and garlic.
Sauté over medium high heat until veggies are tender, about 5 minutes.
Turn heat down to low; add pasta, eggs, and chicken. Give sauce mixture
a good stir and pour it over the top. Stir well until pasta and
vegetables are coated with sauce. Remove from heat, add cilantro, green
onions, and peanuts and stir to combine.
Serve immediately with Cabernet Sauvignon.