Monday, August 26, 2013

Chang "My" Noodles

It's been a while since I've posted a recipe. After a week of belated Spring cleaning (meaning a week of eating take out while my house is in a state of disaster) I am sitting down and planning meals for the next few weeks. In the process, I came across one of my favorite recipes. Although not reckless in itself, how I fell in love with this noodle dish was unintentionally, unconsciously and uncontrollably reckless.

Have a great week!


Chang "My" Noodles

While pregnant with my oldest daughter, I craved this soup constantly. When my local Thai food restaurant, Typhoon, took it off the menu, I had a pregnancy-hormone induced breakdown in their lobby. There were tears. And sobbing. I'll leave it at that. As a compromise (mostly, I believe to get me out of their lobby), the chef agreed to make it for me every Monday, on which my husband picked it up weekly on his way home from work. 

The restaurant closed last year, but luckily, without pregnancy hormones I could be creative enough to learn how to make it myself rather than throw a tantrum (although I think there may have still been some tears). After some research, I was able to adapt a Seafood Hot Pot recipe by Sam Hazen from Self Magazine (November 2006) to reflect the flavors of this traditional soup from the Chang Mai region of Thailand (an area known for its beautiful silver). This soup is also good with shrimp in place of the chicken.

1 Tbsp of olive oil
1 small diced onion
2 thinly sliced shallots
1 minced clove of garlic
1 large thinly sliced raw chicken breast
1 cup of sliced mushrooms
3 cups of chicken stock
1 can of coconut milk
2 Tbsp fish sauce
3 Tbsp of rice vinegar
1 tsp curry powder
1 Tbsp soy sauce 
1 Tbsp sugar
4 ounces of rice noodles
1 lime, juiced
2 cups of baby spinach
6 sprigs of cilantro, plus some chopped for garnish
1 cup of bean sprouts

1. In the olive oil, sauté the shallots, garlic and onion until soft, about 3-5 minutes.

2. Add the chicken breast to the onion mixture and cook for 1-2 minutes. Add 1 cup of mushrooms and cook for an additional 1-2 minutes.

3. Add chicken stock, coconut milk, rice vinegar, fish sauce, Thai chili paste, curry powder, soy sauce and sugar. Bring to boil over medium high heat.

4. Add cilantro and simmer for 10 more minutes.

5. While simmering, bring a medium saucepan of water to boil. Stir in rice noodles and remove from heat. Let stand 7-10 minutes until soft. Drain.

6. Remove cilantro. Season soup as desired with the juice from one lime.

7. Add baby spinach and allow to wilt.

7. Divide noodles between 4 bowls and top with soup. Garnish with bean sprouts and chopped cilantro.

PS - If you are in the Los Angeles area, be sure to try out AmazonFresh grocery delivery services, now available in your area. We've been using it here in Seattle for years and its great!

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