Lemongrass Chili Stir-Fry Udon

3.16.11

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

Ingredients:
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

Directions:

• 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