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Wednesday, March 16, 2011

Lemongrass Chili Stir-Fry Udon


I just realized I didn't plan to cook anything for St. Patrick's Day. In fact, I didn't even know it was this week. Ha. Has anyone celebrated St. Patrick's Day? I know Natasha and the 5 star Junior do. They made delicious  Irish brown bread ice cream!

As some of you know, someday I would like to open my own catering business. With encouragement from Lazaro and advice from Dennis, I'm open to opportunity and preparing myself for it. Thanks to my supportive friend who introduced me to the owner of two high end Vietnamese restaurants in the Seattle area. I got the opportunity to intern with him in a catering division on weekends. Although I don't get a chance to be in the kitchen, learning planning, management, and dealing with vendors are good needed knowledge. The only downside is that I have to sacrifice my weekends and risk the hubs's and the dog's well-being!

I know I mentioned a couple friends here. I'm blessed to have good friends who support me. I have a lot to be thankful for!

This noodle dish was made when I attempted to cook Tom Yum stir fry noodle. I forgot about tamarind paste, however, the final flavor was satisfactory. I've made it a couple times already. First time, with a new product called Pan Mee from a noodle company my friend is working for. Rice noodle, and Udon noodle were followed. You can add any kind of vegetable you like. However, the kick is in the chili oil. You can pump up the heat as much as you'd like. So, if you're looking for a non-spicy dish, please put this dish in your safety box! The fragrance of fried herbs is hard to resist.

Lemongrass Chili Stir-Fry Udon
Yield: 4

1 lbs Udon noodle (you can use dry or pre-cooked. I used pre-cooked Udon from my friend's company)
1 yellow onion, sliced
3 stalks lemongrass, trimmed
handful kaffir lime leaves (about 6-7 leaves)
2 tbs fresh ginger, minced
3 cloves garlic, minced
3 tbs fish sauce
1 tbs sugar
3 chili in oil (please adjust it to your spicy tolerance)
3-4 limes
White pepper
Bok Choy or any preferred vegetable
1/2 lb chicken breast or thighs, cut in cube or bite size
8 oz sliced white mushroom. Shitake is good too.
Grape seed oil or any high boiling point oil

  • If you use dry Udon, prepare it per the package instruction. If you use pre-cooked one, spread it out so that it won't get tangled when cooked.
  • Prepare all the vegetables. Pound lemongrass stalks with a knife turning it side way. Thinly sliced diagonally. Stack kaffir leaves and chiffon.
  • Preheat a wok on high heat. When it's about to smoke, add oil. Swirl to coat.
  • When the oil is hot, add lemongrass, kaffir leaves, and ginger.
  • You will smell aromatic herb scent. When the herbs get brown, remove from a wok and set aside.
  • Add more oil. Add chicken. When the chicken are getting to brown, add 1 tbs fish sauce. Add onion and garlic. Cook until the chicken cooked through and onion is translucent.
  • Add cooked herbs that we set aside back to the wok.
  • Add mushroom; stirring well.
  • Add chili in oil. If it's too thick, add 1 tsp water.
  • Add noodle in a wok, season with remaining fish sauce, sugar, white pepper. Stir fry until it's mixed.
  • Add vegetable and stir fry until it's cooked.
  • Correct seasonings.
  • Squeeze lime over it; stirring well. Adjust seasonings.
  • Serve with a wedge of lime.

This was when I made it with Pan Mee noodle and I used chicken thighs

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    Mo said...

    I never celebrate St. Patrick's day! It's interesting, 'cause my last name (Moore) is quite Irish, but I'm mostly German and have no interest in Irish holidays. I'd forget about it if it weren't for the foodie world. :P

    This dish looks so delicious! I've never cooked with lemongrass, because it kind of intimidates me, but now I want to! I also have no idea where to get kaffir lime leaves, but I'll deal with that when I get there. ;)

    denise @ bread expectations said...

    Wow! Tanantha - I'm loving this and the last post! All my kinda food!! LOVE, LOVE the flavours here, though I never thought of incorporating southeast Asian flavours in fried udon! You have such a knack for simple but brilliant flavour combinations!! Off to check out your previous post. Can never get enough of tuna * Meoooooowwwwwww* ;)

    whatsfordinneracrossstatelines said...

    I think it's a great idea you learn about the business before diving in. Maybe they will let you in the kitchen? I love lemongrass, and I love the heat dialed up. The smell is amazing. Hope you have a great week, I'm hoping good things happen for you soon.

    Marisa said...

    Good luck with getting into catering. I think it is a great path to follow and you are doing the right thing by learning more with the internship. This dish sounds like it tastes good and I can imagine how great it smells too!

    Roxan said...

    T! That's so exciting. I think it's awesome that you're pursuing your dream of owning a catering company. It might actually be better right now that you're not working in the kitchen... that way you really can see it from the business perspective, which i think is super important right now. I really wish the best of luck with this!!!

    PS this dish looks awesome, as always. i want to make it!

    LeQuan said...

    Tanantha, that's so great to hear about your intern opportunity! I know some day you will own your very own catering business. You've got so many great talents and skills in the kitchen, my dear. It'd be our loss if you ever gave up that dream of yours. Don't give up, and keep reaching for the stars.
    This dish has so many of my favorite ingredient combos. It looks and sounds so delicious. I love how lemongrass makes a dish just come to life. Thanks again for sharing your wonderful recipe.

    Le (from the old Le's Little Kitchen) said...

    Wow the flavours in this dish sound amazing! Lemongrass and chilli are two of my favourites!

    Congrats on getting the intern! I know you're catering business will be very successful because you know how to cook great food!

    Here in NZ, celebrating St Patty's day means getting very drunk in the evening and turning up to work/uni very hungover the next day! Haha. it's something I haven't celebrated in years.

    Btw it's Le and I'm back :D Check out my new site!

    Anonymous said...

    St. Patrick's day is definitely special for us :) thanks so much for the mention! Your stir fry sounds excellent with lemongrass, and I like the addition of kaffir lime leaves here too. Would be a great one for our "Stir-Fri-Days" (jr. always insists on having those!)

    I'm excited to hear that you are considering doing your own catering business, that'll be so wonderful!

    Magic of Spice said...

    Congratulations on your internship, excellent! Even though it may not be in the kitchen there is so much you will learn. I know you will have a great time and absorb everything to the point of excellence. For you dish, oh so nice with wonderful flavors!

    Angie's Recipes said...

    The udon looks fantastic! I have never had one with lemongrass.

    Jessie said...

    Very clever recipe, Tanantha! I like the use of kaffir lime leaves and chili oil especially! I'm not a huge fan of spicy, but I can't resist some hot chili oil (usually too much, hehe). Good for you for working hard and learning about this industry in preparation for opening your own catering business! With the creative and mouthwatering dishes you have made, you've got your first customer in me!

    Have a lovely day, Tanantha!

    Biren @ Roti n Rice said...

    This noodle dish sounds very fragrant and appetizing. The more spicy, the better ;)

    Monet said...

    Hi lovely lady! I nearly forgot it was St. Patrick's day too! I don't have a lick of Irish blood in me, and I've been swamped with school :-) I can't wait until the day you get your catering business up and running. You will be fabulous! Thank you for sharing this delicious stir-fry. I hope you have a beautiful Friday. The weekend is nearly here!

    Pachecopatty said...

    Hi Tanantha,
    This has been a busy week for me but I finally arrived here chez toi to catch up and read about your latest wonderful creation and about what's new in your world. I'm so excited about your catering idea and your stage de cuisine, that's perfect for you to get your feet wet and have some hands on learning. It's all good Tanantha, have a great weekend;-)

    She's Cookin' said...

    Congrats, Tanantha! Interning with a caterer is a fantastic opportunity to learn the business and management side - very important when you do go out on your own. Meanwhile, just keep doing what you're doing - creating beautiful and flavorful dishes for your hubs and us to enjoy :) Have a great weekend!

    Chef Dennis said...

    Hi Tanantha
    I stopped by to see this tasty noodle dish, and found my name mentioned. That was very kind of you, and it was my pleasure to help in any way I can. Your internship sounds like a wonderful opportunity and I know when you do decide to open your own business you will be successful!
    Great job with those Udon noodles, they have always been one of my favs, and I am lucky enough to fine a good cooked noodle.
    Thanks for giving me a new way to prepare them!

    Z-Tawan said...

    Good luck with the catering business! I think you will do so well. And thanks for this recipe, I'm so going to make it soon!!!

    Anonymous said...

    I should try to make this very inviting dish or else I will miss the taste of this recipe. I will now go to the market and purchase some ingredients of this gorgeous recipe.

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