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Dragon Master’s Golden Noodles




Source of Recipe


Chef Charlie Torgerson, Kokomo’s


List of Ingredients




1 oz. Peanut Oil
1 tsp. Garlic, chopped
1 tsp. Ginger, peeled and chopped fine
1 ea. Pasta Vegetable Packet
2 oz. (or five pieces) Broccoli Florets
1 tsp. Salt and pepper mix
6 oz. Coconut Curry Sauce
½ C. Heavy Cream
5 oz. Lime citrus chicken, grilled, julienne(strips)
1 C. Linguini, cooked and kept warm
2 Tbsp. Scallions, bias cut
1 Tbsp. Shredded parmesan
1 Tbsp. Chopped parsley

Recipe



Heat oil in sauté pan over high heat.
Add the ginger garlic and the vegetable packet, season with salt and pepper mix.

Sauté for 2 mins. Add coconut curry cream, heavy cream and broccoli, bring to a boil and reduce for one minute.

Add chicken strips and cook additional one minute.

Pile warm pasta onto the serving plate or large shallow bowl

Place all remaining ingredients on top so they are visible.

Make sure the broccoli florets are arranged around the outside of the plate - evenly distributed and the red peppers are on top for color.

Garnish with scallions over pasta, parmesan and parsley around the edge of the plate and serve.

1 serving