This recipe sounded really fresh and perfect for this time of year. I adapted the sauce and used it with chicken. It turned out really well. I could definitely see using this sauce with chicken, beef, or any other protein. It is like a pesto, but perfect for an Asian-styled meal.
It took a while to come up with that title. I mean, you guys know I like to mix cultures but this one was quite a bit unique. We had leftover rice noodles from when Lisa was over cooking Pad Thai (fresh from a cooking trip to Thailand) for us. I decided to treat them kind of like cooked spaghetti. So, I decided that browned butter, chicken, mushrooms, and the rice noodles could go well together, along with a bit of sage and soy sauce. Surprisingly, it came together in a nice homey dish.