Mmm, such a tasty summer entree. This recipe has survived dinner parties from Chicago to Buenos Aires, and every time I make it, it’s a bit different based on what’s in-season and what ingredients I have access to. In Buenos Aires, the wide variety of ethnic food products we’re accustomed to in the United States was immensely narrowed down, but with a little creativity (and a heavy hand with the not-spicy spices) I made it work.
The flavors and textures in this dish are unexpected and fresh. It’s a combination of juicy stone fruit, slightly bitter bok choy and slurp-worthy noodles tossed in a peppery-sweet sauce with a spicy kick. If spicy’s not your thing, omit the cayenne pepper and go easy on the crushed red pepper. I tend to use whole grain angel hair or soba noodles, but ramen or rice noodles would work well, too. And I grab whatever stone fruit looks most appealing. Nectarines work really well, but these plums were too pretty to pass up.
This is another oldie but a goodie adapted from Better Homes & Gardens.
SPICY THAI NOODLES WITH PLUMS & BOK CHOY
1 lb. chicken tenderloins
4 ounces of noodles
1/4 cup chicken stock
3 Tablespoons low-sodium soy sauce
2 Tablespoons hoison sauce
1 Tablespoon sugar
1 Tablespoon olive oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
3 nectarines and/or plums, sliced
one bunch of bok choy
1 green onion, thinly sliced
Cook the tenderloins in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain and cool slightly, then slice against the grain. Cook noodles according to package directions. While the pasta’s cooking, whisk together the chicken stock, soy sauce, hoison sauce, sugar, olive oil, sesame oil, ginger, crushed red pepper, cayenne pepper and black pepper in a small bowl. Drain the cooked pasta, rinse in cool water and toss it with about 3/4 of the dressing. Divide the pasta up on your serving plates, and top with chicken, fruit, bok choy and green onions. Drizzle with the remaining dressing.