Stir-fried Whole Grain Noodles with Green Peppercorns
Stir-fried Whole Grain Noodles with Green Peppercorns are one of the nicer, fine dining style dishes I have put on here. You can make this for date night and know that it will look and taste amazing. The bonus being that you have more control when you cook at home and save money. You will also be home already as soon as you are done eating and be ready for whatever healthy desert might be waiting. 😉
Stir-fried Whole Grain Noodles with Green Peppercorns
I got the inspiration for this recipe from a book, Healthy Thai Cooking, by Sri Owen, I got off of Amazon. We made several changes but the overall presentation is very similar and I recommend buying her book. It's a must have if you love eating healthy and Thai food. That said, there are several things we did change, including the following; using whole grain noodles, stevia instead of sugar, olive oil as a healthier oil and whatever protein you like or non at all. We also added some veggies and skipped the salt. Use salt substitute if you must, or just using sambal as I did automatically adds salt and a bit of pepper kick too. I don't have an amazon affiliate account currently so I am not saying that to get credit but just to give her credit for the wonderful inspiration.
With all that said, on to our recipe.
Ingredients:
- 1 pound sliced chicken breast
- 8 ounce uncooked whole-grain noodles like these
- 1 tablespoon olive oil
- 3 sliced shallots
- 1 cup halved grape tomatoes
- 3 tbsp minced garlic
- 2 tbsp fish sauce, low sodium if you can find it
- 4 tbsp water
- 2 tbsp lime juice
- a dash of stevia
- 2 tablespoons sambal
- 1 and a half cup fresh Thai basil
- black pepper and stems of green peppercorn as desired for presentation and to taste
Instructions:
For the Noodles
- In a large pot boil enough water to cover the noodles.
- Bring the water to a boil and add the noodles.
- Once soft, set the noodles aside in a colander and run cool water over them.
For the Topping
- In a large wok, heat the oil on medium-high and then stir-fry the garlic, sambal, and shallots until fragrant.
- Add the fish sauce and sliced chicken breast, tomatoes and continue to stir-fry for a few minutes, add the water and reduce the mixture for several minutes.
- After the mixture has reduced a little, add the lime juice, peppercorns and stevia, and basil, saving back some of the peppercorns and basil for toppings, and stir in.
- Serve on top of the noodles, garnishing with the peppercorns and fresh Thai basil you put aside.
Printable Recipe Below
- 1 pound sliced chicken breast
- 8 ounce uncooked whole-grain noodles like these
- 1 tablespoon olive oil
- 3 sliced shallots
- 1 cup halved grape tomatoes
- 3 tbsp minced garlic
- 2 tbsp fish sauce, low sodium if you can find it
- 4 tbsp water
- 2 tbsp lime juice
- a dash of stevia
- 2 tablespoons sambal
- 1 and a half cup fresh Thai basil
- black pepper and stems of green peppercorn as desired for presentation and to taste
- For the Noodles
- In a large pot boil enough water to cover the noodles.
- Bring the water to a boil and add the noodles.
- Once soft, set the noodles aside in a colander and run cool water over them.
- For the Topping
- In a large wok, heat the oil on medium-high and then stir-fry the garlic, sambal and shallots until fragrant.
- Add the fish sauce and sliced chicken breast, tomatoes and continue to stir-fry for a few minutes, add the water and reduce the mixture for several minutes.
- After the mixture has reduced a little, add the lime juice, peppercorns and stevia and basil, saving back some of the peppercorns and basil for toppings, and stir in.
- Serve on top of the noodles, garnishing with the peppercorns and fresh Thai basil you put aside.
As with all our recipes, we make them as healthy as we can. You will always want to check it out when in doubt if you have any concerns, with an appropriate health care professional.
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