Wednesday July 27
On the whole, it was like this, but we deliberately poached a single boneless chicken breast, with a sprig of rosemary, to get shredded over the noodles. Got the scallions and a few teeny peppers from the Northside Farmers' Market, and the cuke from Findlay. Oh, and the sauce needed a bit more flavor, so we doctored it with a little more soy, vinegar, and chile oil (which we made from Chimayo chiles just soaked for a few hours in regular oil).
We slurped them up as if we were in Shanghai.
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