Stir-Fried Noodles with Chicken, Ginger and Basil

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Recipe adapted from Titus Wang, sous chef, Annisa, New York City

Stir-Fried Noodles With Chicken, Ginger And Basil
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Stir-Fried Noodles with Chicken, Ginger and Basil from Titus Wang, sous chef, Annisa, New York City
Servings
4
servings
Ingredients
  • :::Yield: 4 servings:::
  • 1 pound cooked Chinese egg noodles (or cooked spaghetti)
  • ¼ cup untoasted sesame oil
  • One 2-inch piece fresh ginger--scraped, halved crosswise and each half sliced lengthwise into thin planks (8 to 10 pieces total)
  • 8 medium garlic cloves, peeled and left whole
  • 4 boneless, skinless chicken thighs sliced into 1-inch pieces
  • 2 red chiles (such as Fresno chiles), halved lengthwise
  • ¾ cup Chinese rice wine (or dry sherry or dry sake)
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 5 scallions, trimmed and thinly sliced on a bias
  • 1 cup Thai basil leaves (or ⅔ cup mint leaves and ⅓ cup basil leaves), roughly torn if large
  • Salt and freshly ground black pepper
Directions
  1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.
  2. Heat a large skillet over medium-high heat for 2 minutes. Add the sesame oil and ginger and cook until fragrant, stirring often, about 1 minute. Add the garlic and cook, stirring often, until both the ginger and garlic are golden, about 1 minute longer.
  3. Stir in the chicken and cook, stirring often, until golden brown, 4 to 5 minutes. Add the chiles, rice wine, soy sauce and sugar and cook until the chicken is cooked through, 1 to 2 minutes longer.
  4. Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.
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