See Also: Lemon-Ginger Chicken with Puffed Rice Noodles(recipes)
Grilled Ginger Chicken with Pineapple and Coconut Rice(recipes)
Lemon Chicken and Rice Salad(recipes)
Devon crab and ginger dumplings with a lemon thyme and ginger sauce(recipes)
Ginger Noodles with Sesame Egg Strips(recipes)
Orange-Ginger Tofu & Noodles(recipes)
Joy's Noodles and Rice(tourism)
Ben's Noodles and Rice(tourism)
Vegetarian Rice Noodles(recipes)
Cozy Noodles and Rice(tourism)

HPAL Limited (finance) and Lemon-Ginger Chicken with Puffed Rice Noodles (recipes)


HPAL Limited (finance)


HPAL Limited is a large Australian company in the field of Software and Services. Their Australian Stock Exchange (ASX) code is HPX.





Lemon-Ginger Chicken with Puffed Rice Noodles (recipes)


Lemon-Ginger Chicken with Puffed Rice Noodles

Yield: Makes 4 servings



Ingredients:



Vegetable oil for frying

4ounces rice noodles, broken in half

3boneless skinless chicken breasts, cut into 2-1/2X1-inch strips

1stalk lemongrass, cut into 1-inch pieces*

3cloves garlic, minced

1teaspoon finely chopped fresh ginger

1/4teaspoon ground red pepper

1/4teaspoon black pepper

1/4cup water

1tablespoon cornstarch

2tablespoons peanut oil

6ounces fresh snow peas, ends trimmed

1can (8-3/4 ounces) baby corn, drained and rinsed

1/4cup chopped fresh cilantro

2tablespoons packed brown sugar

2tablespoons fish sauce

1tablespoon light soy sauce









Preparation:





1.Heat 3 inches vegetable oil in wok or Dutch oven until oil registers 375°F on deep-fry thermometer. Fry noodles in small batches 20 seconds or until puffy, holding down noodles in oil with slotted spoon to fry evenly. Drain on paper towels; set aside.2.Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.3.Heat wok over high heat 1 minute. Drizzle peanut oil into wok and heat 30 seconds. Add chicken mixture; stir-fry 3 minutes or until cooked through.4.Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.5.Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.