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Spicy chicken stir fry noodles with chili-garlic coconut sauce and 2022 Cantine Tora Aglianico del Taburno DOCG Rosato Lady Pink

(Photo by Carlos Sarmiento)

Many years ago, when I was in college and was an aspiring screenwriter, I was doing heavy research on Marco Polo and his explorative journeys to far East.

It was fascinating how he and other Europeans (mainly Italian) travelers where influenced by the rich culture and gastronomy from those distant lands, including Asian rice noodles which eventually led way to creation of the ever-loved, Italian pasta.

Today, the far East meets Italy again, as I bring you zesty taste of Asian inspired rice noodles paired with a unique Italian rose wine made from fine Aglianico grapes. It's the best of both worlds.

Let‘s get cooking!

Menu: Spicy chicken stir fry noodles with chili-garlic coconut sauce.

Wine pairing: 2022 Cantine Tora Anglianico del Taburno DOCG Rosato Lady Pink

(Torrecuso, Campania, Italy)

Serves 4


Chicken & marinade:

  • 2 pounds of chicken breast (raw), diced

  • 1/4 cup soy sauce

  • 3 teaspoons of minced garlic

  • 2 teaspoons chili oil

  • 1/2 teaspoon sesame oil

Stir fry:

  • 1 (14 ounce) package of stir fry noodles

  • 2 small onions, finely chopped

  • 2 teaspoons minced garlic

  • 2 red chili peppers finely chopped

  • 3 carrots peeled and thinly sliced diagonally

  • 4 tablespoons of Grape seed oil

  • 1 (13,5 ounce) can of Coconut milk

  • 2 teaspoons ground ginger

  • 1 1/2 teaspoons of ground turmeric

  • 1/4 teaspoons of ground cayenne pepper


  • Fresh Green onions, thinly chopped

  • Fresh basil leaves, hand torn

  • Lime wedges (2 per serving)



  • In a large bowl, mix diced chicken breasts with soy sauce, minced garlic, chili oil and sesame oil. Mix well and refrigerate for 10-30 minutes.

Stir fry:

  • Cook stir fry noodles per package instructions.

  • In a large frying pan, heat up grape seed oil on medium high heat. Once oil is hot, carefully cook marinated chicken for approximately 5 minutes.

  • Remove chicken from frying pan and temporerily transfer chicken to a clean bowl and set aside.

  • Reduce tempaeture if frying pan to medium heat and add onions. Cook for one minute. Add garlic and cook for an additional 2 minutes, stirring constantly.

  • Add chili peppers and carrots and cook for and other 5-7 minutes.

  • Add ginger, turmeric and cayenne pepper. Mix well. Add chicken back to pan and add coconut milk. Stir and cook on low until sauce simmers. Simmer for 5 minutes.

  • Drain stir fry noodles and carefully add noodles to frying pan and toss well with all ingredients. Reduce heat to low setting and cook for 1-2 minutes. Remove from heat and serve immediately.

Serve it up!

Serve individually in deep bowls and garnish by topping dish with fresh green onions, torn basil leaves and place two lime wedges on the side of the food.

Bon apetit! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine...

2022 Cantine Tora Anglianico del Taburno DOCG Rosato Lady Pink

(Torrecuso, Campania, Italy)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

Cantine Tora combines a peasant tradition with a modern winemaking giving life to authentic wines.

Thanks to the fatherly experience that has been able to hand down from father to son the passion and the tenacity that for more than a century has lead the work in the vineyard of Rillo’s family, in 2004 the brothers Giampiero and Francesco decided to start a new business project: Cantine Tora was founded.

Tasting notes:

Bright orange pink color. Fresh and juicy with intense nose of tropical fruit and lovely nuances of strawberries, raspberries and black cherry on the soft palate.


100% Aglianico

Food pairing: Pairs beautifullly with grilled or fried seafood, seafood pasta and risotto, fish soup, spicy Asian food.


Special thanks to Giovanni Silvestri from So Good Marketing, representing Gambero Rosso Worldwide & Brand Ambassador for Casale del Giglio wines. Grazie Mille!

For more information visit:

(Photo by: Micky White)

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