Pan-Asian Pasta With Chicken

Pan-Asian Pasta With Chicken

Last week, we went to Disney World.  My family loves Disney World.  While we were there I had a wonderful meal at the Kona Cafe Restaurant  in the Polynesian Resort.  It was Pan-Asian Noodles and was it ever delicious.  Tender flavorful bites of chicken with lots and lots of crisp veggies in a wonderful sauce served over Chinese noodles. I needed to make this recipe again at home.  I asked the waiter if they gave out recipes and was told they did not.  So I began my web search.  I did find a recipe in the newsletter Magically Speaking for Pan. I was very excited and  made the dish for our Monday night dinner.   It is not a difficult recipe to make it just takes some preparation time cutting the veggies and marinating the chicken (or shrimp) overnight.  In the recipe for the marinade, it called for Sake.  I substituted Teriyaki sauce.   You begin by cooking some Chinese Egg noodles according to package directions.  I used basic Stir-Fry noodles.  You then make the pasta sauce which consists of water, soy sauce, Mirin, black vinegar (I used balsamic) garlic, shallots, lemon grass and cornstarch.  The ingredients are put in a saucepan and brought to a boil.  If you wish, you can make this sauce 2 days ahead of time and refrigerate.  The next step is to heat your wok and cook the chicken (or shrimp) and the onion until cooked.  You then add your veggies, carrots, Shiitake mushrooms, red pepper, sugar snap peas, celery and bok choy. Stir- fry for about 2 minutes.  At this point, I  cooked in batches.  My wok wasn't large enough.  I added one third of the chicken veggies mixture to the wok, one third of the pasta sauce, and one third of the noodles.  I tossed with tongs and stir fried for about 1 minute.  I then served the dish.
This recipe was surprisingly close to the one I ate at the Kona Cafe.  The noodles were tender but not mushy and the veggies were crisp.  Everything was coated in the delicious pasta sauce.  None of the flavors were overwhelming.  Everything blended together perfectly.  Not only is this a delicious dish it is also very colorful:)


Pan-Asian Pasta With Chicken
From Magically Speaking Newsletter

Ingredients:
12 ounces Chinese Egg Noodles

Directions for Noodles:
1. Cook according to package directions.  Drain.  Set aside.

Ingredients for Marinade:
1 1/4 pounds chicken (or shrimp de-veined) cut into 1-inch size pieces
1 tablespoon Teriyaki Sauce (Sake)
1 teaspoon Lawry's seasoned salt
2 teaspoons cornstarch

Directions for Marinade:
1. Combine all ingredients in a bowl and mix well.  Cover with plastic wrap and let it marinate overnight.

Ingredients for Pasta Sauce:
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (balsamic vinegar can be substituted)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoons cornstarch

Directions for Pasta Sauce:
1. Combine all ingredients in a saucepan and mix well.  Bring to a boil.  Stir and boil for 1 minute.  Can be made 2 days ahead of time and refrigerated.

Ingredients for Pasta Dish:
1 medium onion, julienne
1 medium carrot, julienne
4 ounces Shiitake mushrooms, julienne
1 medium red pepper, julienne
1/2 pounds sugar snap peas
2 stalks medium celery, bit-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces

Directions for Pan-Asian Pasta With Chicken:
1. Cook chicken or shrimp in a hot wok with a little oil and julienne onion.  When chicken or shrimp is cooked, add remaining vegetables and stir-fry for 2 minutes.
2. Remove two thirds of the chicken veggie mixture from wok.  Add one-third of the sauce and noodles to the pan and stir-fry for 1 minute.  Repeat with the remaining ingredients.
3. Serve.

Make 4 servings

Some other great dishes I had during my trip to Disney World:)

Master's Cupcake at Be Our Guest

French Onion Soup at  Be Our Guest

Chicken Tortilla Soup Mexico World Show Case

Chicken Enchiladas Mexico World Show Case

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