Fratelli Perata Winery

Spicy Thai Noodle

One 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

In 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.