| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Japanese | 6 | servings | |
INGREDIENTS
| 2 | Whole boneless duck or chicken breasts | |
| 1/2 | c | Soy sauce; plus |
| 3 | tb | Soy sauce |
| 1 | Garlic clove | |
| 1 | Piece peeled ginger (3/4"); halved | |
| 2 1/4 | ts | Ground fresh chile paste |
| 7 | tb | Smooth peanut butter |
| 3 | tb | Sugar |
| 4 1/2 | tb | Peanut oil |
| Juice of 1 lime | ||
| 6 | oz | Vermicelli or capellini; (angel hair) |
| 1/2 | c | Toasted chopped peanuts |
| 2 | oz | Garlic chives or scallions; cut 4" lengths |
| 1 | Japanese or Kirby cucumber; thinly sliced | |
| 2 | Heads Boston or other butterhead lettuce; leaves separated |
INSTRUCTIONS
Place the duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch wide strips with a knife. In a food processor, pulse the garlic and ginger until finely chopped. Add the chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside. Bring a large pot of salted water to a boil. Add the noodles, and cook unitl al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf. Makes 6 to 8 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 243 Calories (kcal); 20g Total Fat; (69% calories from fat); 6g Protein; 13g Carbohydrate; 0mg Cholesterol; 1974mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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