Stir Fried Noodles With Chicken Recipe
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Recipe adapted from Titus Wang, sous chef, Annisa, New York City
Stir-Fried Noodles With Chicken, Ginger And Basil
Stir-Fried Noodles with Chicken, Ginger and Basil from Titus Wang, sous chef, Annisa, New York City
Prep Time
0
minutes
Cook Time
20
minutes
Servings
4
servings
Total time: 20 minutes
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
- In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.
- 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.
- 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.
- Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.