A recipe by Émile David
Preparation: 30 minutes | Cooking time: 30 minutes | Portions: 3 to 4
- The breasts of 3 finely sliced ruffed grouse
- A 300 to 500 g bag of rice noodles (or instant ramen noodles)
- 3 beaten eggs
- 3 tablespoons canola oil
- 1½ cups bean sprouts
- 3 green onions (shallots) thinly sliced
- Peanuts, lots of peanuts!
Sauce (to be made in advance in a Masson jar)
- 1 cup of water
- The juice of 2 limes (can be replaced by rice vinegar, lemon, or other)
- 1 tablespoon sambal oelek or sriracha or crushed chilli pepper (+1 for the spicy version; +2 for the very spicy version; +4 for the extreme version)
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 large pressed garlic cloves
- 3 tablespoons peanut, sunflower, or canola oil
- 2 tablespoons sweet paprika
Preparation before leaving home:
- Put all the ingredients for the sauce in a Masson jar, close the jar, shake vigorously and to your heart's content.
- Heat a pot of water (4 to 5 cups).
- In a large frying pan, heat the canola oil, put the pieces of grouse in it, cook for 3 to 4 minutes on each side, depending on the thickness of the slices. You will want a slight golden brown on each side and the meat to be completely white.
- Move the poultry to one side and cook the beaten eggs, stirring gently.
- Add the fish and egg sauce, combine all the ingredients, and set aside on a stove or near the heat.
- Place noodles in boiling water, cook until tender, then quickly drain.
- Mix the noodles into the grouse preparation.
- Add bean sprouts, green onions, and peanuts …and serve.