Sandra's Easy Cooking

Lately, I have been craving Thai food, especially noodles. I should have called my blog “Sandra’s Daily Craving”.

Most of the stuff that I crave end up here on my blog either the next day or in a few days, just like this Thai Chicken Noodle Stir Fry. After reading my new cookbook about Thai Cuisine, I knew what I will make to satisfy these crazy cravings.

I find inspiration in so many cookbooks, however, I just never follow instructions. I make my own and slightly adapt from the original recipe. I love experimenting in my kitchen so I feel like that is why I have a hard time following it. Well, cooking is all about pleasing your own taste buds so you got to feel, taste, smell and listen as well to accomplish ultimate success in the kitchen.

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Chicken Noodle Stir Fry

recipe slightly adapted from Thai Cooking School cookbook

Course Main Course

Cuisine Thai

Keyword asian food, chicken,, noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Lb Chicken Breast thinly sliced
• 1 tablespoon Soy sauce light
• 2 teaspoons Cornstarch or flour
• 1/2 cup Chicken stock
• 1 tablespoon Thai fish Sauce
• 3 oz Garlic Chives or few scallions chopped
• 2 tablespoons peanut oil read notes
• 3/4 inch galangal or fresh ginger chopped
• 1-2 tablespoons red curry paste or you may use green as a substitute
• 1/2 cup dry unsalted roasted peanuts coarsely chopped
• Juice of Half Lime
• Noodles

Garnish options:

• chives or green part of scallions
• cilantro
• More Peanuts
• Red chili peppers

Instructions

1. Slice the chicken breast into 1 1/2 x1/2 inch strips (4x1cm) and place it in the shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes or less. It can be in the fridge covered for 24 hours. The more it marinades the deeper the flavor from soy sauce.
2. Combine the stock, fish sauce, trim the chives and chop into 3/4-inch (2 cm) lengths, or chop scallions.
3. Cook the noodles according to the package. Egg noodles would be great (read notes). Drain and‚ return to the pan; toss with 1 tablespoon of oil.
4. Heat the wok or frying pan over high heat, then use‚ remaining 1 tablespoon of oil. Add the chicken and cook until it is no longer pink, so 3-5 minutes stir-frying, turn the chicken slices few times.
5. Add chopped ginger and curry paste, stir fry for an additional minute or so. Pour over chicken stock mixture and stir, until boiling point. Add cooked noodles and toss until all the noodles are coded with the sauce. Add chives or scallions(or both), half chopped peanuts and stir until chives are wilted.
6. Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or scallions), red chilies if desired and/or cilantro. Serve immediately!

Recipe Notes

If you have peanut allergies, please omit peanuts completely and also use oil that you have on hand. Noodles: I tried this dish with egg noodles as well as with Soba noodles, I know it is Japanese noodle but it was really good with both.

You can use Rice if you wish too. Green or Red Curry-it is up to your preferences and what you have on hand. I actually liked it with both, however being a lover of food with the heat I liked it just bit more with red curry paste.

Meat/poultry: Actually original recipe was calling for Lamb, I used chicken more than few times and pork too. Again it is up to your preferences and budget, you will not go wrong either way.

Fish Sauce: Fish sauce or Nam Pla is an Asian condiment made by fermenting fish and shellfish. It has a salty, slightly sour but very savory flavor and is associated with Thai Cuisine, which is known for its balance of sweet, salty, hot and sour. If you are allergic to shellfish only, then you could try using a few drops of Worcestershire sauce which are made with anchovies and tamarind, that will add some sourness with the company of lime juice of course.

However, Worcestershire sauce tends to be very strong so you need to use it a bit at the time. Another great alternative is soy sauce which will give a similar savory flavor, again with a bit of lime juice it will help with the sour element.

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Let me tell you a few things about already well-known Stromboli. Stromboli is a big roll filled with various cheeses, Italian meats, capicola, and bresaola or vegetables.

The dough traditionally used is Italian bread dough. I used my homemade pizza dough, and it was so good.

Why did I crossed two countries and put them into one dish? Well, the answer is quite simple, because I loved chef Michael Symon’s Greek Chicken.

Did I try to do it but without grilling and with chicken breasts? Yes, I did, but I loved it grilled even more.

All I can tell you that this chicken rocked my world. I added in my bun with a drizzle of hot sauce, placed it on my salad, mixed it with my garlic-olive oil pasta and it was really good!

This is one more way how to use this delicious marinated chicken. So for this stromboli, I used chicken breast and grilled it. It was incredibly delicious.

Update: I wanted to update this recipe for a while now. Test it again and re-shoot it. I just loved it so much that I went for it.

My family doesn’t like mushrooms as much as I do so they set that off a bit, however, the taste was absolutely incredible. I really want you guys to try this one because it will go on your weekly rotation.

You can really fill it with whatever you want. Mushrooms are an amazing replacement for meat so if you are a veg person then by all means use veggies.

When I am creating recipes I am looking at ways to make them versatile so everyone could enjoy them.

I am not vegetarian, or vegan, I love everything so we tried making it different ways and taste testing. After all, that’s what’s recipe developer. I don’t like dumping a recipe on you without testing.

TAP HERE FOR MORE TASTY RECIPES

The first time I only used provolone cheese, however, after testing it, I feel like a combination of smoked provolone, mozzarella, and a bit of authentic feta makes a huge difference.

Obviously, I don’t eat regular gluten things dishes like pasta, pizza, or anything with dough, anymore, or at least not like I used to, but it was a pleasure retesting this recipe and bring back the memories of when I first made it.

If you by any chance make my Stromboli with Greek Inspired Chicken tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support. <3

Recipes you might like:

PHYLLO TRIANGLES STUFFED WITH CHEESE

HEIRLOOM TOMATO FETA SALAD

COLORFUL PASTA SALAD WITH ITALIAN DRESSING

PEPPERONI AND BURRATA PIZZA WITH PESTO

SUPREME BREAD PIZZA

Yield: 4

Stromboli with Greek Inspired Chicken

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Greek Chicken Stromboli

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

Dough:

• 3 cups all-purpose flour
• 1/2 tsp. Salt
• 1 tsp. Sugar
• 1 tsp. dry yeast
• 8 oz Lukewarm water
• 1/2 tsp. Oil
• *You can use store-bought pizza dough

Chicken:

• 2 chicken breast pieces (defrosted, if frozen)
• 3 Tbs. olive oil
• 1 tbsp. chopped mint
• 1 tsp. dry Oregano
• Lemon zest
• Lemon juice from 1/2 of the lemon
• 1/2 tsp. Salt
• 1/2 tsp. Ground Black Pepper
• 2 garlic cloves minced

Filling Per Roll:

• 2 slices provolone cheese
• 2 slices mozzarella
• **Cooked/grilled Marinated Chicken
• 1/4 onion minced or 1/4 tsp. onion powder
• 3 mushrooms sliced and cooked, or use one from jar/can
• 1-2 tbsp feta cheese (sheep milk)
• 3-4 olives, sliced, large

Topping:

• 1 Tbsp. Olive oil + unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon rosemary, optional, you may use parsley as well

Instructions

1. In a large bowl put everything together for the pizza dough, mix and pour the water slowly while mixing it with a wooden spoon (or similar).
2. Knead it with your hands for minutes until you form a ball. Add oil and spread it all over the dough.
3. Cover and let it rise a room temperature for 30-45 minutes.

Chicken:

1. In a large Ziploc bag or a bowl put all the ingredients for the chicken. Add chicken to the marinade and let the chicken marinate for 20 minutes.
2. Take it out of the bag or bowl and cook/ fry on just a bit of oil until done.
3. You might want to add onions and mushrooms with the chicken once it's almost done cooking.
4. Let the chicken and mushrooms rest for the next 10 minutes on the plate while you prepare the dough.
5. Once the chicken is rested slice in long strips.

Assembly:

1. Preheat the oven to 375 Fahrenheit (190 C)
2. Dust the work surface with a bit of flour and place the dough on.
3. Roll into a large, thin dough sheet-just like you would pizza dough, but thinner (dough will rise while baking)
4. Put Provolone cheese slices, chicken, mushrooms and onions, and roll.
5. Once it's rolled, saute olive oil, garlic, and rosemary for a few seconds just to release the aroma and oil to get flavored.
6. Brush the roll with the oil and drop evenly rosemary and garlic on top.
7. Sprinkle with grounded Parmigiana cheese.
8. Line the baking pan with parchment paper and bake for 35-40 minutes or until golden brown.
9. Once it’s done let the Stromboli rest for 10 minutes before slicing it. Serve it with steamed asparagus and Greek Salad (tomatoes, olives, arugula, and dressing is same as a marinade)
10. 10. You can put it in the fridge for up to 3 days-reheat before eating.

Notes

You can use pre-made pizza dough and save yourself time. You will need one pound of pizza dough, which you will split in half.

Where to find store-bought pizza dough:

• The bakery side of the grocery store sometimes has it packed. those are made by bakers and they're freshly made.
• Also, you can find pizza dough where you find cinnamon rolls or biscuits, in the fridge. They are in the fridge. Usually, I use one in the bag that says classic pizza dough.

See picture:

You can fill the Stromboli with any filling that you desire, even Nutella. You do not have to make one big stromboli, you make made few smaller ones especially if you have more people.

This amount of dough can make up to 4 small strombolis, however, I usually make two smaller.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 916Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 104mgSodium: 1254mgCarbohydrates: 103gFiber: 5gSugar: 7gProtein: 45g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were making a mini chocolate chip with nuts muffins for their breaky, while my nose was in the computer screen working. I love that!

I love when they ask me: “can we do something for you, mom?” It’s that much sweeter and tastier, even though they might not look like barkers muffins we munched on them last night as well as this morning but let’s talk about these peppers right now.

These are super simple and so delicious. If you do happen to love pepper and of course cheese than this combo will win your heart. 
A while ago, I talked how my hubby loves peppers but only raw and for some reason green, on the other hand when I made roasted peppers in garlic and sour cream sauce he literally mopped the baking pan with the bread, of course after some negotiations.

So today I decided to win him over again with just a bit different version, and he loved it. 
Amazing taste, little kick from the garlic and sprinkle or two of chili flakes, beautiful marriage between cheese and sweet peppers-it is must try a recipe!

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Cheese Stuffed Baked Sweet Peppers

Course Side Dish

Cuisine Mediterranean

Keyword cheese, baking, peppers

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 teaspoon Oil canola, corn, or olive oil
• 2 Garlic cloves finely minced
• 10 Mini Sweet Peppers
• 4 oz Queso Fresco Cheese sliced and/or crumbled
• 2 tablespoons Breakstone's Sour Cream
• 1/3 cup Heavy Whipped Cream
• Salt and Pepper to taste
• Sprinkle of Red Chili Flakes

Instructions

1. Preheat oven on 400F(200C)
2. Wash the peppers and cut the tops, then with your index finger make an opening in the peppers take seeds if any.
3. Fill each pepper with the cheese. This cheese crumbles easily so just stuff them until full.
4. Add in the baking pan oil and finely minced garlic. Put stuffed peppers next to each other.
5. In the bowl or a cup mix sour cream and whipped cream, and then pour over the peppers.
6. Add few little pinches of salt,  peppers and chili flakes-taste to see if it's salty enough.
7. Cover the baking pan with aluminum foil and bake for 20 minutes. Uncover when ready to be served.
8. Serve it hot or warm!

Recipe Notes

These peppers are great with grilled meat, or fish. You may use even spicy peppers. Instead of Queso Fresco Cheese, I suggest Feta Cheese, but be careful how much salt you use because Feta is much saltier than Queso Fresco I added rosemary on the end just for the picture, and I got to say I wish I added a spring of it when it was baking or better said steaming under that foil. It gave me a wonderful aroma. So you might try that idea too.