Paparele e Figadini with a North East Indian Twist

Ingredients

In the original Italian dish, Paparele e Figadini, the pasta is typically made from wheat flour and the liver is marinated in Italian herbs and spices. In this adapted version, we use rice noodles instead of pasta to give it a North East Indian touch. The liver is marinated with a blend of Indian spices, adding a distinct flavor profile to the dish. Additionally, we incorporate a variety of vegetables commonly used in North East Indian cuisine to enhance the overall taste and texture. We alse have the original recipe for Paparele e figadini, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 300g (10.6 oz) chicken liver, sliced 300g (10.6 oz) chicken liver, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a bowl, combine the sliced chicken liver with ginger, garlic, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Mix well and let it marinate for 15 minutes.
3. 3.
   Heat vegetable oil in a large pan or wok over medium heat. Add the sliced onion and sauté until translucent.
4. 4.
   Add the marinated chicken liver to the pan and cook until browned on all sides.
5. 5.
   Add the bell pepper, carrot, and cabbage to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   Add the cooked rice noodles to the pan and toss everything together until well combined.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken liver — Make sure to slice the liver thinly and marinate it for at least 15 minutes to allow the flavors to penetrate. Cook the liver until browned on all sides to ensure it is cooked through.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add fresh green chilies.
• Feel free to add other vegetables of your choice, such as mushrooms or snow peas, to enhance the dish's flavor and texture.
• For a vegetarian version, replace the chicken liver with tofu or paneer.

Serving advice

Serve the Spiced Noodle Stir-Fry with Liver hot as a main course. It pairs well with a side of raita (yogurt sauce) or a fresh cucumber salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and a wedge of lime for an added pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.