Ok, so in addition to some chicken drumsticks that I've been marinading in the "awesome chicken marinade (see April's posting)," That posting is actually an Asian bourbon chicken inspired recipe... I stumbled on this in the Food Network Magazine's 1000 easy recipes book for a Thai Noodle Salad that I thought would go with it my marinading drumsticks
Soak (they recommend 8oz) Rice Vermicelli in hot water for 10 minutes then drain & rinse in cold water.
6T- Lime Juice
3T- soy sauce, peanut butter, brown sugar, veg oil
I'm going to toss in sliced red peppers, shredded carrots & fresh cilantro...
After we have it, I'll let you know if it was a winner or a loser....
I just made this. First of all, the vermicelli is SO LONG I needed the largest bowl I had to try to evenly toss the dressing, red pepper strips & carrots in it. From what I tasted of it, and this was RIGHT AFTER I tossed it all together, was that it wasn't an over powering dressing. Very lite. I'm actually hoping it intensifies by being in the refrigerator & hope that more of that fresh cilantro- fresh lime flavor comes out a bit more. There was a bit of liquid at the bottom of the bowl, so I'm hoping that it will sit in it and absorb into the noodles more. I guess I'll give the final feedback once we sit down together- FINGERS CROSSED!
ReplyDeleteNope the recipe was a dud. :( very sad... I always view it as a failure when I serve something that doesn't come out well ...
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