Tuesday, November 11, 2008

As Good As It Gets

Every Thursday we get a free supplement to the Atlanta Journal Constitution called The Evening Edge. It always has at least one really good recipe in it, but often more and they are always seasonal, usually healthy and/or easily adaptable. Tonight I made the Chicken Noodle Salad and it was phenomenal. It really hit the spot for Asian take out food.

Here are modifications/notes for what will now be dubbed the
As Good as it Gets Noodle Salad ;)

For the chicken, I marinated boneless, skinless breasts in garlic, olive oil, cayenne pepper and a splash of tamari before poaching and shredding.

I used three tablespoons hot red curry paste so it was super spicy.

To up the veggie factor, I doubled the amount of snow peas, green onions and cilantro. Next time I will add bean sprouts and since I've decided that I'm not a fan of canned water chestnuts (gag, they kind of taste like the can no matter what brand I try) I will swap them out for some fresh, sliced mushrooms.

Next time, I'll add more lime juice to the dressing and less fish sauce to decrease the sodium.

For the noodles, I used Notta Pasta gluten free rice linguine and I'm so impressed. The texture was perfectly toothsome, not mushy at all and they absorbed the dressing ever so well.

If you try it, let me know what you think.

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