| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables, Eggs, Grains, Dairy | Chicken-pd, Seafood-pd | 1 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | lb | Ground chicken or turkey |
| 2 | Garlic cloves, minced | |
| Quartersize slice fresh | ||
| ginger minced | ||
| 2 | c | Water |
| 4 | c | Chicken or vegetable broth |
| preferably lowsalt | ||
| 1/4 | lb | Vermicelli, capellini or |
| very fine egg noodles | ||
| broken into 2inch lengths | ||
| 2 | Limes | |
| 2 | Scallions | |
| 1/2 | c | Packed washed fresh |
| coriander leaves | ||
| 7 | oz | Unsweetened coconut milk |
| up to 8 | ||
| 1/2 | t | Dried pepper flakes |
| Salt |
INSTRUCTIONS
Heat the vegetable oil. Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles. After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4inch rounds, and roughly chop the coriander. When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646 Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 988
Calories From Fat: 689
Total Fat: 77g
Cholesterol: 331.2mg
Sodium: 4403.7mg
Potassium: 850mg
Carbohydrates: 38.5g
Fiber: 5g
Sugar: 8.5g
Protein: 42.4g