John Myers
Ingredients for 2 servings:
- 350 g spiral noodles or ribbon noodles, alternatively rice
- 180 g soy fillet(s), type “chicken”
- 1 tsp lemongrass powder
- 5 tbsp ginger oil
- 1 tsp paprika powder
- 150 g crème fraîche
- 0.33 cup white wine, preferably sweet
- 1 pinch of marjoram
- 1 pinch of salt
- 2 tbsp olive oil
- 1 pinch of ginger
- ½ chili pepper(s), mild
- Parmesan
- 1 dashes lime juice
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes
Add the noodles to the pot with a little salt and cook until al dente or tender, depending on your preference. Rice also works well. Add the ginger oil to a pan and fry the vegan “chicken” fillets, sprinkled with 1 teaspoon of paprika, over medium heat for about 5 minutes, depending on the type of chicken, turning frequently. When both sides are well browned, remove the fillets and keep warm. Turn the heat down slightly and add about 150 g of crème fraîche plus 1/3 cup of white wine to the pan. Then stir the grated lemongrass into the sauce and let everything simmer gently over low heat. Make sure it’s not too hot, so the crème fraîche doesn’t clump! If you like, you can grate in some fresh ginger; the ginger oil should add a delicious flavor on its own. Half a mild, seedless chili also goes very well with the dish. Even if you prefer it spicier, go for a mild one. Otherwise, you risk overpowering the ginger and lemongrass flavor. If you opt for chili, you’ll also appreciate a small squeeze of lime juice. After about 10 to 12 minutes, drain the pasta and then toss it in the pan with about 2 tablespoons of olive oil. Transfer the pasta and fillets to the plates, pour the sauce over the pasta and patties, and then sprinkle everything with a pinch of lemongrass and marjoram. Serve with chopped or grated Parmesan cheese, as desired.
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