Part of the challenge is just hoping guests coming in on a red eye hold up until dinner time! I have to say everyone of them has done well so far, including this time around with my family arriving before 8am (ouch). After a trip to my flat to drop suitcases, a ride back into Zürich to see the sites, and a couple of waves of exhaustion I was finally in the kitchen. The appetizer: grated cucumber and sun-dried tomato salad with a soy-sesame dressing, surrounded by goat cheese on pumpernickel (thanks to one Parisian lunch June).
For dinner I started with a bag of gluten-free rice noodles and went with a Thai classic - with my own spin! (Though we were too busy enjoying the dish to take a good shot, scroll to the bottom for another pic.)
1 pack of rice noodles
1 cup beansprouts
1/2 garlic clove
Shiitake mushrooms (I used dried)
2- 3 eggs
Fish sauce + tamari (wheat free soy) sauce
1/2 cup coconut milk
1/4 cup soy sauce
Stevia (I use SweetLeaf packets; see comments for a note on Stevia)
- Cut the chicken breast in small pieces and marinate in a couple of tablespoons of the fish and tamari sauce, and set aside.
- Soak the rice noodles in warm water until somewhat harder than al dente. I left mine about 20 minutes, and recommend you do the next couple of steps while you wait :)
- Chop the shallots and garlic finely. Cut the mushrooms into strips, or if working from dried mushrooms as I did soak in salted water and then press dry.
- Prepare the sauce by heating some coconut milk over a medium-low flame for a little while. Remove from heat, let cool slightly, and add the tamari sauce. I then seperately mixed the tamarind, fish sauce, and Stevia (you can use any sweetener) and added a couple of tablespoons to the sauce mixture.
- When the noodles are softened a bit and your sauce is mixed, time to cook! Heat a pan or wok to very high heat, and add 2 tablespoons of sesame oil. Add chicken and stir fry for a few minutes until nearly cooked.
- Add shallots, garlic, and mushrooms and stir fry for a couple of minutes (you may need to add a little more oil as you go).
- Add the rice noodles and about 1/4 cup of the sauce (continue to add sauce as it sizzles and cooks).
- Push cooked noodles to one side and crack eggs, one at a time. Let them set before scrambling with the rest of the mix.
- For the final minute, add the walnuts and beansprouts. Mix and cook well, and then remove from heat.
- Give a nice stir, add any unused sauce, and then serve! Top with some green onions and more crumbled nuts.
Interestingly, originally I made a classic sauce of fish sauce, tamarind and sweetener. It wasn't working at all, but I'm happy with the modifications. Garnish with some fresh coriander if you'd like (which I didn't have time to do with my hungry guests, and self). This was in my opinion the tastiest dish I've pulled off to date, and I think my fam appreciated it - and the effort - as well. With all they've done for me, they only deserve the most ausgezeichnet (excellent) of food...I wish I could say my kitchen was as synchronized afterward :) Please do let me know how you like this one.