Tai Chi Ginger Noodles

by Robert Richman
(Encino, CA, USA)

This Asian noodle recipe is the perfect supplement to my Tai Chi and Karate classes.

8 ounces of Chinese rice noodles
chopped onions
1 clove garlic, minced
1 ounce fresh ginger, minced
1/2 cup of chopped pineapples and mangoes (from a box or can)
1/2 cup bell peppers
1/8 cup virgin olive oil
1/4 cup rice vinegar
1/2 cup corn starch
1/2 cup brown sugar
1 tablespoon peanut butter
1 teaspoon curry paste
Hoisin and plum sauce
3 chicken breasts, chopped
fresh parsley for garnish

Cook noodles according to package directions.

Saute onions, garlic, ginger, and bell peppers in oil. Add fruit, stir and remove from pan.
Cook chicken breasts.

For curry mix vinegar, corn starch, brown sugar, peanut butter and curry paste.

While cooking add Hoisin and plum sauce for flavor with the curry. Mix well.

Put the noodles aside, then top with the sauteed ingredients.

Top with fresh parsley and serve hot. Leftovers may be used for a week, reheated or served cold.


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