Sate Chicken, Celery, and Noodles (Serves 2 as a main dish or 4 as a side dish)

INGREDIENTS 

Noodles:

• 7 ounces of dried wide noodles
• 1/4 teaspoon fine sea salt
• 3 Tbl Canola Oil

Chicken:

• 8 ounces Chicken
• 1 Tsp Cornstarch
• 1/2 Tsp Sesame Oil
• 1/2 Tsp Dark Soy
• 1 Tsp Fish Sauce
• 1.5 Tsp Soy Sauce

Seasoning Sauce:

• 1/2 Tsp Sugar
• 1.5 Tsp Fish Sauce
• 1.5 Tsp Soy Sauce
• 1.5 Tsp Sate Sauce
• 2 Tbl Water

Other Mise en place:

• 1 1/2 Ginger (pealed and minced)
• 3 Garlic Cloves (finely chopped)
• 1/2 Red Onion (thick wedges)
• 8 ounces Celery Stalks (sharp diagonal long, thin slices)
• Celery Leaves from above

INSTRUCTIONS

1. Noodle Preparation:
• Boil the noodles for approximately 6-minutes until cooked and just slightly firm
• Drain, flush with cold water, and drain well
• Transfer to a plate
• Toss with the salt and 2 teaspoons of the canola oil
• Spread out to dry and cool completely, about 15 minutes
2. Chicken Pre-cook Preparation:
• Combine chicken, cornstarch, sesame oil, dark soy sauce, fish sauce, soy sauce and set aside 
3. Seasoning Sauce Preparation:
• Combine fish sauce, soy, sugar, sate sauce, water and set aside
4. Stir-fry:
• Heat wok to medium-high
• Swirl 2 teaspoons canola oil
• Add garlic and ginger then stir for 15-seconds
• Increase heat to high, add chicken. Cook for 1-min then flip and cook for another minute.
• Transfer to a plate
• Add onion, celery, and celery leaves to the pan and stir-fry for 2-minutes and then transfer to plate and hold with chicken.
• Reheat the pan to high, add 1.5 tsp canola oil, swirl oil and then add the noodles. Allow to sear 1-2 minutes.
• Return the plated chicken and vegetables to the pan. Stir to combine with the noodles, then pour in the seasoning sauce.
• Stir-fry for an additional 1-2 minutes then plate and eat immediately.

Black Bean Puree

 via: http://www.lemonythyme.com/wprm_print/31947

INGREDIENTS   

• 1 can black beans
• 1 Tbl. olive oil
• 1 small onion
• 1 jalapeno
• 2 garlic cloves
• 1 cup chicken or vegetable broth
• 1/4 cup cilantro
• 1 tsp. cumin
• 1 tsp. chili powder
• salt to taste
• queso fresco to garnish

INSTRUCTIONS

1. Heat olive oil in a medium saucepan over medium heat. Sauté onion and jalapeno until tender, about 5 minutes. Stir in garlic and sauté for an additional 1 minute.
2. Add in black beans and 1/2 cup broth. Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed. Add another 1/2 cup of broth, cilantro and seasonings; heat through.
3. Using an immersion blender or blender, puree to desired consistency.
4. Serve warm with a sprinkle of queso fresco cheese and tortilla chips.