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Asian food is very popular in my household, and although Pesach is one of my favorite Yamim Tovim, the one thing I really miss over Yom Tov is soy sauce. Coconut aminos isn’t soy sauce and will never be soy sauce, but it does add a nice, dark umami richness that makes me miss my all-year-round teriyaki sauce just a little bit less.
2 pounds (910 grams) chicken cutlets, cut into strips
1/4 cup Gefen Potato Starch
1 teaspoon salt
1/4 cup avocado oil, divided
2 cups Beleaves Frozen Mini Broccoli, defrosted and drained (or blanched)
1 cup Beleaves Frozen Carrots, defrosted and drained (or blanched)
4 cloves garlic, crushed
5 scallions, checked and sliced, whites and greens separated
2 tablespoons water
1 tablespoon Gefen Potato Starch
3 eggs
1/4 teaspoon salt
12 ounces (340 grams) Heaven and Earth Coconut Aminos
1 shallot, diced
4 cloves garlic, crushed
1 inch ginger, sliced
1 tablespoon mushroom or onion soup mix
1 tablespoon salt
1/2 teaspoon black pepper
Combine water and potato starch, then mix in the eggs and salt.
Heat a medium skillet and lightly spray or wipe with oil.
Add a small ladleful of batter, swirling to cover the bottom of the pan. Cook until set, then flip and cook another one to two minutes on the other side.
Once all the crepes are done, roll them up and slice into thin noodles.
Combine ingredients in a small saucepan and simmer for 20 minutes or until reduced and fragrant. Strain before using.
Mix the potato starch and salt and toss chicken in the mixture. Heat two tablespoons oil in a large skillet. Add chicken in batches and cook until lightly browned on all sides, about 10 minutes per batch. Remove from skillet.
Heat remaining oil. Add broccoli, carrots, garlic, and scallion whites. Cook for seven to 10 minutes, until beginning to brown.
Add the chicken back in. Pour in the sauce and stir well. Cook for another five minutes.
Gently add the egg noodles and serve. Top with scallion greens.
Styling and Photography by Chay Berger
Food Prep By Leah Hamaoui
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