Lai Fun Noodle Soup With Teriyaki Chicken Patties

[peteyfrogboy]

I always enjoy experimenting with new types of noodles when I go to the Asian market, so yesterday I got these. They're marked as "Lai Fun Noodle Qhaub Piaj", and the ingredients are tapioca starch, corn starch, and water. Standard lai fun are made of rice flour, so YMMV. I boiled them for almost half an hour, and the thickest ones were still a little crunchy in the center, so these are definitely not quickie breakfast noodles. However, the leftovers I had this morning had been sitting in broth in the fridge overnight and were quite lovely, so making up large batches should be possible in the future. Rinsing after boiling is critical, since these are obviously very starchy noodles. They were a joy to eat, though.

The soup was the standard chicken boullion with oyster sauce and green onions. I added some sesame oil at the table last night but found it unnecessary this morning (I found out last night how many WW points it was and figured I could go without).

The chicken patties were an experiment from the weekend. I started with ground chicken, and made up my usual teriyaki sauce (1/3 c. each of soy sauce, sugar, and sherry, plus powdered garlic and ginger). I only put in half the sauce, since the chicken was already pretty mooshy and I didn't want it to turn to soup. In fact, I tossed in some of the rice I had just made and an egg to help hold everything together. I also added two stalks of green onion, minced. I spooned the mixture into a hot oiled electric skillet. 1 lb. of chicken made 10 patties. I added some cornstarch to the leftover sauce and thickened it in the skillet to go over the rice.

The patties turned out to work very well with the soup. The flavor of the chicken is very strong compared to the noodles and makes a good contrast. I only wish I had gotten some bok choy as well. Ah well, there's always next time.

Comments

[indywind]

sounds like mmmmmmmm