Lemongrass Chicken Noodles

INGREDIENTS

• 2 Tbsp canola or peanut oil

• 1 large shallot, minced

• 1 inch ginger, grated

• 3 stalks green onion, diced (separate white from green)

• 4 cloves garlic, minced

• 3 large carrots, grated

• 3 Tbsp lemongrass paste (Found by the fresh herbs. Many grocery stores don’t have lemongrass stalks)

• 1 serrano or jalapeno pepper, minced

• 1 tsp crushed red pepper flakes

• 1 Tbsp fish sauce

• 1 Tbsp soy sauce

• 1 Tbsp brown sugar

• 1 cup coconut milk

• juice of 1 lime

• 2 cups cooked chicken, diced (I use rotisserie chicken)

• 4 oz rice noodles, cooked according to the package

• Salt and pepper to taste

• roasted peanuts, chopped

• Cilantro, chopped

INSTRUCTIONS

1. Cook rice noodles according to the package. Make sure to rinse in cold water to stop the cooking and keep the noodles from sticking together.

2. In deep pan on medium heat, sauteé shallots, ginger, serrano pepper, half the whites of the green onions in canola or peanut oil until fragrant. About 3 minutes.

3. Add garlic and carrots. Cook for 5 minutes until carrots start to brown.

4. Add lemongrass paste, red pepper flakes, fish sauce, soy sauce and brown sugar. Cook for another minute.

5. Add coconut milk and simmer for another minute until it starts to thicken up.

6. Remove from heat and stir in cooked noodles, chicken and lime juice.

7. Salt and pepper to taste

8. Use tongs to transfer noodles to bowls to serve.

9. Garnish with cilantro, chopped peanuts and remaining green onions.

Serves 4. Really good leftovers!