Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Pad Thai

1 Tbsp Vegetable Oil
1 Egg
1 Large Chicken Breast, cut into 1-in chunks
3 Cups Rice Noodles, softened in water (about 1/4 package dried noodle sticks)
4 Tbsp Tamarind Sauce
2 Stems Scallions/Chives, cut into 1-in. lengths
1/2 Cup Bean Sprouts
1/2 Cup Shredded Carrots
1/4 Cup Sugar Snap Peas, cut into 1-in lengths
1/2 Tsp Paprika
1 Wedge Lime
1 Tbs Ground Roasted Peanuts


Cooking Instructions:
• Pour boiling water over dried noodles until covered. 
• Let noodles soften for 10 minutes. Drain, rinse with cold water and set aside. 
• Heat wok or stir-fry pan until hot at med-high heat. 
• Add oil, then egg and scramble until cooked. 
• Add chicken and cook until partially done (about 2 minutes). 
• Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds). 
• Add Tamarind Sauce; stir until chicken is cooked. 
• Add scallions, bean sprouts, carrots, peas, and paprika and mix until heated through (about 10 sec). 
• Serve with a wedge of lime and roasted peanuts. 


*Chicken may be substituted with 8 - 10 shrimp or any other protein.
** Recipe adapted fromYume Tran - Meals in a Minute