Cactus Stir Fry with Curry Rice Noodles
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Cactus paddles julienned
2 large Chicken Breasts cut into strips
1 Green Bell Pepper julienned
1 Jalapeño sliced
1/2 Red Onion julienned
1 Tablespoon Garlic minced
Bean Sprouts
Olive Oil
Black Sesame seeds (optional)
Chicken Marinade
Splash of triple sec
1 Lime juiced and zested
1/2 teaspoon Garlic salt
1 1/2 tablespoon Soy sauce
1 tablespoon Garlic minced
For the Rice Noodles:
1 can Coconut Milk opened
1 1/2 tablespoons Red Curry Paste
1/4 teaspoon Fish Sauce
1 Tablespoon Brown Sugar
4 oz. Thin Rice Noodles
1/4 cup Water
Instructions:
Yields 3 servings.
Find a medium sized mixing bowl, a tupperware bowl or even an empty Cool-Whip container and add the chicken and the marinade. Make sure everything is well mixed in the container. Allow the chicken to absorb the flavors of the infused concoction while the rest of the meal is prepared.
Get your medium sized skillet to sauté the cactus. If you need a tutorial on cutting cactus, Pati’s Mexican Table has a fine how-to. Pour 1/2 tablespoon of the olive oil in the skillet and cook over medium heat. Do that thing with the skillet to flip them and add a pinch of salt. Cook until the gel oozing from the strips stops. Set aside and take off heat.
Saute the chicken and 1/4 of the onions over medium heat in a skillet until the chicken looks done, about 7 minutes or so. Take off heat. Find a saucier, put it over medium heat, add 1/2 teaspoon olive oil and all of your vegetables, except for the bean sprouts. Cook for 3 minutes then add the chicken and cactus. Stir and mix all the contents well. Drain any excess liquid and continue cooking for another 5 minutes.
Curry Rice Noodles:
Add all the ingredients above except for the noodles in a sauce pan and heat over medium high until it reaches a boil. Add the noodels as best you can and cook in the sauce until they become soft and have all the characteristics of cooked noodles.
To plate the dish place the noodles in the bottom of a bowl or you can even use a plate with a nice bevel to it. Then top with the stir fried chicken, cactus and vegetables. If you’re feeling fancy you can even add bean sprouts and black sesame seeds on top of the dish.
From cooking.brianstaffield.com