So... guess who had a fun little mail day a few days ago? This one!
Mazola sent me a fun little package with a bottle of their corn oil to try out, plus some interesting facts about plant sterols! According to Mazola, plant sterols {also known as phytosterols}, when consumed as part of a diet low in saturated fats and cholesterol, can help reduce the absorption of cholesterol in the gut. How cool is that? Apparently, plant sterols and cholesterol have a similar structure and compete for absorption. And did you know that a tablespoon of corn oil contains 135 mg of plant sterols while good ol' olive oil contains only 31 mg? According to the handy-dandy dotted chart you see in the box above, corn oil is rated as excellent for sauteing, stir frying, and deep frying. I physically cannot get myself to deep fry foods {refer to that one time I baked my donuts}, but I love sautes and stir-fries! So I got to work.
The original recipe is from Skinnytaste, and it looked delicious! But I wanted to add more veggies so it would be a complete meal... and I wanted to use the bean noodles I bought on a whim at World Market! I had no idea what they tasted like, or what they would look like, or if they would even go with anything I cook. But they looked so cool! And these instructions cracked me up... so I really had to buy them.
Yeah, I'll be sure to "Hot oil together with sauce vinegar food enhancer"... or whatever I'm supposed to do. Good news, these tasted delicious! They were very light and filling without being heavy. And I think since they're made of bean flour, they're gluten-free! I also loved that when I cooked them, they looked like white jiggly jellyfish tentacles. I don't know, I just like weird food!
I feel like Mazola corn oil worked perfectly in this recipe! It has a neutral flavor that doesn't mask the ingredients and lets the spices and veggies shine through. I also liked how it heated quickly and got my chicken and veggies crisp without burning them or making them oily and soggy. This recipe is easy, delicious, and healthy! Give it a try next time you need a fast, heart-healthy dinner.
Chicken Bean Noodle Pad Thai
Adapted from Skinnytaste
Yields: 3-4 servings
3-4 skinless, boneless chicken tenders, cut into bite-sized pieces
juice and zest of 1 lime
¼ cup + 1 ½ tablespoon Mazola corn oil, divided
2-3 cloves of garlic, chopped
1 tablespoon chili pepper flakes
2 cups diced mushrooms
1 cup cut green beans
¼ head of cabbage, chopped {about 2 cups}
4-5 green onions, sliced
1 8oz package of bean threads/noodles
2-3 eggs
salt, pepper, and garlic salt as needed
sliced lime, to serve
In a large Ziploc bag, combine the ¼ cup of Mazola corn oil, lime juice and zest, garlic, and chili pepper flakes. Squish around to combine, then add in the chicken. Mix everything together, and refrigerate for 30 minutes or longer.
In a medium nonstick pot, bring 2-3 cups of water to a boil. Add in the ½ tablespoon of Mazola corn oil and the bean threads, and cook for a few minutes. You just want them to soften and plump up with water! When ready, drain and rinse the noodles with cold water. Set aside for now!
In a large nonstick wok or saute' pan, heat the remaining 1 tablespoon of Mazola corn oil. Add in the marinated chicken {discard the marinade}, and let it get golden and delicious! Once the outside is crisp, throw in the mushrooms, green beans, cabbage, and green onions. Add in salt, pepper, and garlic salt to taste. Stir fry until the veggies soften and get a little bit crisp! Push all of the veggies and chicken to one side of the pan, and crack the eggs on the emptied side. Add a little bit more salt, and scramble them. Mix them in with the rest of the ingredients, then add in the cooked bean threads. Toss everything together, and serve immediately! Top with additional chili pepper flakes and a slice of lime. Enjoy!
Leave a Reply