Chicken With Noodle Pancake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came from the stack of recipes my mom had clipped from newspapers. She never made it (and neither have I), but it does sound good, so I am putting it here for future reference. Ingredients:
1 (8 ounce) package rice noodles (estimated package size) |
salt and pepper |
3 tablespoons peanut oil |
1/2 onion, thinly sliced |
1 garlic clove |
1 tablespoon olive oil |
4 boneless chicken breast halves |
1 green pepper, diced |
4 tablespoons balsamic vinegar |
1/4 bunch fresh basil, cut into thin strips |
Directions:
1. Cook rice sticks in boiling water to 3-4 minutes. Drain well and toss with 1 tablespoon of the peanut oil and salt & pepper to taste. Set aside.
2. Cook onion and garlic in 1 tablespoon of olive oil over medium heat, until golden. Add chicken and chopped pepper, cooking until done (this should take about 10 minutes). Remove from pan and set aside.
3. While pan is still hot, add balsamic vinegar and reduce by half. Pour over the chicken.
4. Heat remaining 2 tablespoons of peanut oil until very hot. Put the rice stick noodles in the pan and cook until crispy on the bottom (about 5 minutes). Meanwhile, slice the chicken breasts crosswise, saving the juice. When the pancake is browned, lift it out of the pan and turn it, crispy side up, onto a platter. Top with the chicken, pouring reserved juice over. Cut into quarters to serve. Garnish with the fresh basil.
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