General Tso's Chicken and Bacon Fried Rice

Any time Team Matos orders from the local Chinese joint, Coach orders General Tso's and fried rice. I can't help it.... I LOVE the stuff! I love that it's sweet, spicy and salty all in the same bite. There are a few foods/drinks things in life that I love even more than General Tso's Chicken. Those things are - coffee, wine, chocolate and BACON (order depends on the day). Naturally when I found a recipe for BACON fried rice to serve with General Tso's, I had to jump on it and give it a try. 

Ordinarily I stray away from recipes with a large list of ingredients, but trust me... this is easy and SOOO worth the number of ingredients!!

General Tso's Chicken

Appetite For China

The Line Up

Marinade

1 lb boneless, skinless chicken thighs, cubed

1 TBSP soy sauce

1 TBSP Chinese Rice Wine or Dry Sherry

2 egg whites

Sauce

1/4 c chicken stock, or water

1 1/2 TBSP tomato paste

1 TBSP soy sauce

1 TBSP rice vinegar

1 tsp hoisin sauce

1 tsp chili paste

1 tsp sesame oil

1 TBSP sugar

1 tsp corn starch

1 1/2 c corn starch

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 c peanut or vegetable oil for frying, plus 1 TBSP for stir-frying

8 dried whole red chilis (or 1/4 tsp dried red chili flakes)

2 cloves garlic, minced

1 tsp white sesame seeds, for garnish

Scallions, green parts thinly sliced, for garnish

The Game Plan

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to marinate the mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar and the 1 tsp of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl, or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of oil in your wok until it registers 350° on an instant-read oil thermometer. Workin in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4-5 minutes. Remove chicken with a slotted spoon and drain on paper towels.Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don't wash.

Reheat the wok or skillet over medium-high heat. Add another 1 TBSP of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 second. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Bacon Fried Rice

California Okie Girl

The Line Up

4 slices bacon

1 c rice

2 c water

1 c frozen peas

2 eggs, scrambled

2 green onions, sliced

3 TBSP soy sauce

The Game Plan

In a large pan, start by frying up bacon slices. Once cooked and crispy, remove bacon to paper towels to drain. Do not rinse or wipe out pan! There should be at least 2 TBSP bacon grease left. If not, add enough vegetable oil to get 2 TBSP. Add rice to pan and fry for 5 minutes, stirring occasionally. When rice is golden brown, add water, frozen peas and stir. Add lid, reduce heat to low and allow rice to cook for approximately 12-15 minutes. While rice is cooking, in a separate skillet, scramble two eggs. Then dice up cooled bacon.

When rice is done, add scrambled eggs, diced bacon and sliced green onion. Add soy sauce and stir together. Taste and add more salt if needed.

Coach's Post Game Conference

If you've been reading along for a while, you won't be shocked to know that I *doubled* the sauce recipe for the chicken. 

As far as the fried rice - I also add about 1/3 can of bean sprouts and occasionally some diced onion. I reserve the yolks from the 2 eggs that are separated for the chicken marinade and scramble those in with the two whole eggs for the rice. All sorts of possibilities! 

Final Score 

Coach - Home Run

Catcher - Home Run

The All-Star - Home Run

The Rookie - Home Run when she's in the mood to eat

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Chicken Marsala - Take Two

I know I have already done a chicken Marsala recipe, but Team Matos has declared the version below to be the be-all and end-all Marsala recipe. I've made this one a couple of times and it is ALWAYS a hit. Tonight was the first time I've altered it to be dairy free.

Chicken Marsala
Savory Sweet Life

The Line Up
2 skinles, boneless, chicken breasts
salt and freshly ground pepper
1/2 c all purpose flour (or corn starch for gluten-free)
up to 1/2 c olive or vegetable oil
8 oz container of mushrooms, cleaned and sliced
2 TBSP dairy free buttery spread
1/2 c sweet Marsala wine
1/4 c chicken stock
1/4 c sherry or dry white wine
Optional: up to 2 TBSP Tofutti Sour Supreme
Garnish with chopped parsley or oregano

The Game Plan
Split each chicken breast through the middle to make a total of 4 pieces. Place the breasts one at a time in a zipper storage bag and pound each one flat using a meat mallet until they are about 1/4 inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece in it.
Heat oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes per side until golden brown (you may have to do this in 2 batches). Remove chicken and place them on your serving platter, covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add "butter" and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them lightly with salt and pepper. Add Marsala, sherry, sour "cream" and chicken stock, allowing the liquid to reduce slightly - approximately 3 minutes. Pour mushrooms and sauce over chicken and serve.

Coach's Post Game Conference
I don't slice the chicken breasts. I use 4 whole breasts and then pound to about 1/4-1/2" thick. Also, as I've mentioned a time or two... we here on Team Matos like... no, LOVE... our sauces. I always (at LEAST) double sauce recipes. I served this along with some Ore-Ida steam and mash potatoes (dairy free, *almost* instant mashed potatoes!)

Final Score
Coach - Home Run - every single time
Catcher - Home Run
The All-Star - he had "dry" chicken and potatoes - but still considered it a home run
The Rookie - Home Run

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Dairy Free - Chocolate Pecan Pie

I haven't had a slice of chocolate pecan pie ("derby pie") in AGES, and have never made one. I decided earlier this week that I was going to change both of those facts. Truth - I've never even looked at the recipe for a chocolate pecan pie. I've always assumed it would be more difficult (more work) than what I wanted to bother with. Was I ever wrong!

Dairy Free Chocolate Pecan Pie
MyRecipes.com
(Altered by Coach to be dairy free)

The Line Up
1/2 (15-oz) package refrigerated piecrusts
1 1/2 c chopped pecans
1 c (6 oz) Enjoy Life semi-sweet chocolate chips (or other dairy free chocolate chip)
1 c dark corn syrup
1/2 c granulated sugar
1/2 c firmly packed brown sugar
1/4 c bourbon or water (completely omitted this step -- OOPS!)
4 large eggs
1/4 c Earth Balance buttery spread (or other dairy free butter substitute)
2 tsp cornmeal
2 tsp vanilla extract
1/2 tsp salt

The Game Plan
Fit piecrust into a 9 inch deep dish pie plate according to package directions; fold edges under and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients into large saucepan, bring to a boil over medium heat. Cook, stirring constantly, for approximately 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack
 

 Coach's Post Game Conference
Wow! This recipe was SO EASY - and was "de-dairy-fied" quite easily! I used Pillsbury's refrigerated pie crusts - YES - a premade pastry item that is dairy free (actually dairy, egg, and nut free!)

If you're not worried about dairy - you can use regular chocolate chips and butter, which is what the original recipe calls for. I omitted the bourbon as I didn't feel like buying an entire bottle to use only 1/4 cup as no-one on the team would drink the rest of the bottle. I accidentally omitted the 1/4 cup of water substitution, but don't think it made a difference. We served it warm with Soy Delicious dairy free vanilla ice cream.

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run
The Owners - well I think their comments speak for themselves:

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Ranch Oyster Crackers - Dairy Free

I was feeling rather nostalgic the other day when I made the puppy chow and wanted some of the snack/munchy food from my past. I wanted THE ROOKIE to be able to eat some of the snack/munchy foods that I had, and then I ran across THIS:

Ranch Oyster Crackers
Peas and Thank You

The Line Up
2 tsp garlic powder
2 tsp onion powder
1/2 tsp dry mustard
1/2 tsp dried dill
2 tsp dried parsley
1 tsp salt
3 TBSP oil (olive oil, canola, grapeseed, etc)
8 oz pkg oyster crackers

The Game Plan
Preheat oven to 250°
In a large bowl, combine first 6 ingredients
Add oil and stir to combine
Pour in oyster crackers and toss to evenly coat
Transfer to a baking sheet
Bake for 20 minutes, stirring once halfway through
Store in an airtight container until serving

Coach's Post Game Conference
Not much to say about these - they were simple as can be and OOOOHHH soooo good! Just like I remembered.

Final Score
Home Run for the 4 of us and the Owners!

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Dairy Free Cream of Mushroom Soup

SOOOOO many of the recipes that the "old me" - the ice cream eating, sour cream dolloping, cheese munching, milk shake slurping me - used to make called for "cream of" something soup. I have stayed away from those for the past 6 months because... well because store bought "cream of" soup had MILK products in it. I wasn't ready to take on the daunting task of making my OWN "cream of" soup. Today, I did just that.

Cream of Mushroom Soup
Gluten Free Dairy Free Recipes

The Line Up
1 TBSP Olive Oil
8 oz fresh mushrooms, diced
1/3 c onion, diced
2 garlic cloves, minced
1/3 c potato starch
2 c chicken broth
1 can full fat coconut milk (Cream only - do not shake - you'll need just the thick semi-solid cream)
1/2 t salt
1/4 t pepper

The Game Plan
Heat the oil in a large saucepan over medium heat, then add the mushrooms, onion and garlic, cooking for about 5 minutes or until softened. Dump the potato starch over the cooked veggies and stir until well combined. Add the chicken broth and the coconut cream from the can of coconut milk... ONLY THE CREAM. There will be approximately one cup of cream, maybe a little more. Whisk it all together. Increase heat a little and bring to a small boil, whisking often, until it starts to thicken, approximately 10 minutes. Stir in the salt and pepper. Turn off the heat and set aside to cool.

Coach's Post Game Conference
I slightly altered this as I was making it. I used pure/virgin/unprocessed coconut oil instead of olive oil, I used corn starch instead of potato starch (as we aren't avoiding gluten) and I used home made chicken stock instead of broth.
The last change, I will only take partial responsibility for. The original recipe simply stated "1 can full fat coconut milk - divided." To me, when a recipe lists an ingredient as "divided" that means "you'll need 1 cup total, but will use 1/2 a cup here and 1/2 a cup for another step later." So, as I gathered up my ingredients, I gave my coconut milk can a good shake. Then I read the instructions where it said "only the cream" -- so I poured the whole can in.

Commercial Break

I found a new use for my Pampered Chef Mix 'n Chop. "Dicing" the mushrooms went MUCH faster this way!!

The Final Score
The Rookie - ate an entire ramekin full
Coach - I had a few spoons full and it had a slight coconut flavor (most likely from the coconut oil, rather than the coconut milk) but it was very good. I can't wait to use it in my stuffed pork chops later this week!!

Catcher and The All Star haven't had this - All Star would hate it solo

***Edited 11/19/2013 to add that I used it in the stuffed pork chops mentioned above and it was DELICIOUS!!!***

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Vegetarian Taco Soup

I'm trying to institute Meatless Monday - or at least a "Meatless Someday" each week. This also helps ensure that I use the CrockPot frequently because I am making lots of soups, which will make it easier for sports nights when The All-Star starts lacrosse in a couple weeks.

Vegetarian Taco Soup
Food.com via Pinterest

The Line Up
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can navy beans
1 (15 oz) can black-eyed peas (BOOM BOOM POW!)
1 (15 oz) can green beans
1 (15 oz) can corn
1 small onion, chopped
1 (14 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes
2 c water
1 (1 1/4) package taco seasoning
1 (1 oz) package ranch dressing

The Game Plan
Drain and rinse the first 6 ingredients and put them in crockpot or a large pot
Add all other ingredients, stir to mix well
Simmer about 30 minutes to an hour or cook in crockpot on high for 2 hours

First 6 ingredients drained and rinsed

Coach's Post Game Conference
I was prepared to make this dairy free by using this recipe in place of the packet of ranch dressing. Then, while enjoying my alone time at the grocery store, I found kosher Lipton Ranch packets.They are dairy free!!

We topped this soup with cheddar cheese (Daiya for me!) and sour cream (Tofutti for me!) and scooped with Frito Scoops! We all had big bowls and I packed away a gallon bag for the freezer!

Final Score
Back-to-back-to back-to back HOME RUNS!!

The All-Star didn't complain about the beans and veggies... and Catcher didn't complain about no meat! I call that a GRAND SLAM!!

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Dairy Free Puppy Chow

I admit it - I NEED chocolate. I NEED sugar... I live on them. Somedays, quite literally, they are all I survive on. Tonight as I was discussing blogging this I had a conversation with a friend (Coach of the Rowley Clones) regarding whether or not this was a "food" or a "sugar snack." I guess that all depends on your household. In MINE (at least for ME) it has been breakfast more than once this week. Regardless of if you consider it a meal or a snack - it's DELICIOUS and definitely answers the call of the sweet cravings!

Puppy Chow
PETA (really?? Peta?? I found it on Pinterest)

The Line Up
1 c semi-sweet vegan chocolate chips (I used Enjoy Life)
1/2 c creamy peanut butter
1/4 c vegan margarine (I used Earth Balance)
9 cups rice cereal squares
1 tsp vanilla
1 1/2 c powdered sugar (I used WAY more)

The Game Plan
Combine the chocolate chips, peanut butter and margarine in a microwave-safe bowl and heat for about 1 minute, or until melted. Add vanilla
Place the cereal squares in a large container and pour in the chocolate mixture. Stir gently until all the squares are coated.
Add the powdered sugar to the container and seal with a lid. Shake gently until the sugar has coated all the squares.
Place in the freezer for 30 minutes, or until the chocolate hardens. Once solidified, store in the refrigerator.

Coach's Post Game Conference
I bought a box of Rice Chex - it was 13 cups(ish). So I made an extra 1/2 recipe. When discussing this with the Owner later, she said that when she made puppy chow YEARS ago she dumped it in a trash bag, gave it a couple twists and shook it that way. I had tried in a gallon zipper storage bag, but it wasn't quite big enough. Will definitely pull out a (clean) trash bag next time.
I did NOT put it in the freezer OR store it in the refrigerator and it was FINE

Final Score
Coach - Home Run
Catcher - Home Run (he ate more of this than any other sweet in quite some time!)
The All-Star - Home Run
The Rookie - Home Run
Owners - Home Run

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Teriyaki Chicken & Garlic Noodles

Have I mentioned my new found love of all foods Asian inspired? I think it's partially because of the power-kick duo of no dairy and much flavor. Tonight's new recipe was compliments of Pinterest.

Teriyaki Chicken

Imperrfections

The Line Up

2 large boneless skinless chicken breasts, cut into strips

1 TBSP cornstarch

1 TBSP water

1/3 c soy sauce

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp garlic powder

1/2 tsp powdered ginger

1/4 tsp ground pepper

The Game Plan

Preheat oven to 425°F.

Line a 9x13 baking pan with foil then add the pieces of chicken.

In a small sauce pan, whisk together corn starch and water until smooth, then add the rest of the ingredients.

Whisk until combined, then simmer until thickened. Make sure to stir every few seconds to keep from burning.

Once the sauce has thickened, pour into the pan with chicken and mix to coat. 

Bake for 20-25 minutes

Garlic Noodles

Also from Imperrfections

The Line Up

1 box of angel hair spaghetti, cooked and drained

5 TBSP butter

6 cloves garlic, minced

1 1/2 c green onions, chopped

2 1/2 TBSP fish sauce

2 TBSP soy sauce

1 TBSP brown sugar

Game Plan

Heat a large sauce pan and melt 2 TBSP of butter. Saute garlic and green onion for about 3 minutes, then add fish sauce, soy sauce, brown sugar and the remaining butter. Make sure the sugar is dissolved before adding the cooked spaghetti and toss it all together.

Coach's Post Game Conference

I used 4 chicken thighs and 1 chicken breast (because that's what I had thawed). When it says to "watch the sauce" -- it MEANS it... I was stirring and stirring and walked away for 10 seconds and the sauce was SUPER thick... a few more seconds and it would have been trash. 

The other day - the Owner (my mom) and I were out and about and we stopped at the mall food court for lunch. The Chinese place looked good. We both got chicken and mushrooms with Lo Mein noodles. We both left 1/2 our noodles on our plates and nearly ran out of the food court in search of ANYTHING to take the FISH taste out of our mouths. There was WAY too much fish sauce on the noodles. When I realized that the noodles tonight had more fish sauce than anything else in the recipe (except maybe garlic) I panicked.  I made it "as is" and when I could SMELL the fish sauce, I added more soy sauce to try to tame down the fish scent/flavor. The noodles ended up being too salty. Next time, (and there WILL be a next time, because the chicken was DELICIOUS) I will only put 1-1 1/2 TBSP of fish sauce and only the noted 2 TBSP (I probably ended up with 4 tonight). Also - I used dairy free margarine instead of butter.

Final Score

Coach - run down between 2nd and 3rd

Catcher - double

The All Star - run down between 3rd and home

The Rookie - decided that the pasta was a MUCH better wall paper, carpet and hair treatment than food

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Baked Cream Cheese Spaghetti Casserole

I made this recipe several months ago, during the off season and before beginning our dairy free season and it was delicious! I attempted it again a couple months into our dairy free season and we were all quite disappointed. But I have MISSED it, so I decided this week to try again, and to tweak the recipe a bit. The Rookie LOVES LOVES LOVES anything pasta, and especially anything with marinara sauce so I definitely wanted her to be able to enjoy it as well.

Baked Cream Cheese Spaghetti Casserole
Plain Chicken

The Line Up
12 oz spaghetti
1 (28 oz) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 oz cream cheese (I used Tofutti Better than Cream Cheese)
1/2 c Parmesan cheese (omit for dairy free)

The Game Plan
Prepare oven to 350° F.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thorougly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce on the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.
Bake for 30 minutes, until bubbly.

Coach's Post Game Conference
When I made this originally - I made it as listed above and it was delicious!!
To make this dairy free, I used Toffuti brand cream cheese substitute and omitted the Parmesan on top, until it was plated. Once plated, those that can eat dairy, had Parmesan cheese if they wanted. Part of the problem I had on my first attempt at altering this recipe to be dairy free, was that the cream cheese was not softened enough to mix into the pasta well, so there were clumps of cream cheese and areas where there was no cream cheese. Also, I realized today, that while this stuff LOOKS and (kind of) feels like real cream cheese, it doesn't taste like it. It doesn't have quite the same sweetness as what the real stuff does. SOOO... I pulled the cream cheese out of the refrigerator early this morning, and left it on the counter. When it was time to cook, I realized it still wasn't going to mix into the spaghetti well, so I threw it in the microwave for about 45 seconds. That worked WONDERS. Then... to address the taste, I stirred in 1 TBSP of sugar. (I've since been told that Daiya brand cream cheese has a much better flavor than the Tofutti brand).  Aside from these slight alterations, I followed the recipe as it is above and this was a winner yet again!!!

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run
The Rookie - ate a whole bowl full with minimal spillage, so I would say she thinks it's a Home Run also

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Spicy Caramelized Pork

I am ALWAYS on the lookout for new pork recipes. Seriously, if you have one you'd like to see us try and share - send it to me! I ran across this one on Pinterest and HAD to try it. I mean what's not to like?? Pork, brown sugar and spice!

This recipe was originally named Sweet Caramelized Pork, but I changed it to spicy to remind myself that it is, in fact, spicy! :)

Spicy Caramelized Pork
Picture the Recipe

The Line Up
1 1/2 lbs boneless pork rib meat
1/2 c brown sugar
1 tsp cayenne (or paprika for less heat) - or to taste
1 tsp ground ginger powder
1/2 tsp black pepper
1 tsp salt
1 medium onion
2 TBSP oil
1 green onion (for garnish)

Game Plan
Pre-heat oven to 375°.
Then start by mixing together the brown sugar, cayenne, ginger powder, black pepper and salt.
Spoon half of the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other 1/2 of the rub for later.
Heat oven proof pan on high and add about a TBSP of oil.
Sear the pork ribs to brown on all sides, then place in the oven for 25-30 minutes.
Turn the pork about 1/2 way through the cooking time.
Take the pan out and allow meat to rest for 10 minutes.
Meanwhile, chop onion into large diced pieces.
Once the meat has rested, slice into thin slices.
Heat 1 TBSP oil in wok or frying pan on medium-high and saute onion for about 2 minutes.
Add sliced pork and toss it well with the onion.
Add the remaining brown sugar/spice mix and stir it in with the pork.
Keep stirring the pork around in the sauce until it becomes sticky.

Coach's Post Game Conference
I realized as I started cooking this that I didn't have "cayenne" pepper, rather just "red pepper" so I used that. I also doubled the meat, as I've got two hungry players on this team! Oh... I also just rolled the pork in the brown sugar/spice mixture, instead of rubbing.  Aside from that, I followed the instructions as they are written above. I served it on mini-pretzel rolls and made the "Sweet and Tangy Apple Slaw" that Noreen mentions on Picture The Recipe to serve on top.

Final Score
Coach -  Triple
Catcher - Triple
The All-Star - Triple
The Rookie - Didn't taste it - you see -- apparently she is still on a Halloween Candy only diet.

We all agreed that this was a LITTLE spicy for our tastes, but that the flavor was REALLY good, and a definite recipe up for replay - with a little less spice.

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Pad Thai Soup

... WHEW... isn't it CRAZY how you step away from something, for what you expect to be a week... and suddenly over TWO YEARS have gone by!!??
Well, here's an off season scouting report on Team Matos. We signed a new player in April of 2012. She's still a rookie, but she's a game changer! The Rookie has, what we believe is, a dairy allergy. Not lactose intolerance, but a true dairy allergy. Because of this, my entire recipe repertoire needed to be re-vamped. Some of my recipes are easily changed to dairy free, swapping regular butter for something like Earth Balance dairy free spread, for example. Others, like our favorite Alfredo sauce, are not so easily changed.
Oh -- and -- I have another new love -- PINTEREST. I have found SO MANY new to me recipes. So many delicious yummies to try out. I thought it was time to start sharing Team Matos' feedback on these new plays. Which leads me back to my beloved blog.

Pad Thai Soup
Domestic Fits

The Line Up
3 TBSP oil
2 cloves garlic, minced
1 egg (omit for vegan)
3 oz cubed chicken (or extra firm tofu for vegan)
4 cups broth (veggie or chicken)
4 oz rice/pad thai noodles
3 TBSP soy sauce
1/4 tsp sriracha
1 TBSP fish sauce
1/4 cup roasted peanuts, crushed
1/4 cup green onions
1 tsp crushed red peppers

The Game Plan
1. In a large pot or dutch oven, heat the oil. Add the garlic and stir. Add the egg and cook until softly scrambled. Add the chicken (or tofu), cook until lightly fried about 3 minutes.
2. Add the broth, then add the noodles, soy, sriracha, fish sauce and peanuts. Cook until noodles have softened, about 5 minutes.
3. Serve topped with peanuts, green onions and red chili flakes.

Coach's Post Game Conference
I made this as written, using chicken and chicken broth. I'm not sure that there is anything that I would change for future rematches --- and there WILL be future rematches!

Final Score
Coach - Home Run
Catcher - Triple
The All Star - Needs instant replay - he was sick and couldn't taste it - but he ate the whole bowl!
The Rookie - Home Run -- I'll tell you what - this Rookie LOVES to eat - so be ready to see TONS of home runs from her!

***edited - please see label disclaimer in "True Confessions" - 11/7/2013

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