A couple months ago, I was watching Food Crawl with Lee Anne Wong on the Cooking Channel and saw a very interesting recipe that she stumbled upon at an Asian restaurant. The chef was preparing Green Glass Noodles which was a creamy Asian version of your traditional basil pesto with glass noodles. It sounded like a genius idea. Ever since then, I have been wanting to make my own Asian Pesto.
It was perfect for tonight's dinner because I had marinaded a whole deboned chicken Sunday that I was going to throw on the grill, but my plans changed on Sunday. So tonight I roasted it in the oven. I was pretty excited because the chicken has been marinading in an Asian inspired marinade that I make since Sunday. All I knew was that it was going to be an explosion of flavor.
For the Asian Pesto, I had the fresh herbs in mind that is served with pho at the restaurants. I always loved the smell of all the herbs together so I figured this would make the perfect combination of flavors for my pesto. The pesto consisted of Thai basil, cilantro and mint. I did add some fish sauce, chili pepper flakes, garlic, and Parmesan cheese in it.
Glass noodles do not take long to cook so I waited till the last minute. All you have to do is drop it in boiling water for a couple seconds and viola! I drained it and tossed in the pesto while it is still hot so it is more easier to work with. When cooled down, the glass noodles all stick together.
I had some fun with my plating tonight once again. It was very simple, but very nicely put together in my opinion. I have been on a green onion kick for my presentation lately because they curl very nicely when soaked in ice water. We had some cherry tomatoes in the fridge as well so all this came together to give my my plating tonight! Enjoy!
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