Asian Noodles with Chicken
We had a great dinner tonight - it was quick and very tasty. The recipe is from the December 2006 Gourmet, and I've also pasted it below. Only downside, I thought it was just a little bit salty. There's no added salt, but the oyster sauce clearly had a lot of salt. I might use a little less next time, or a little more cooking water to tone it down. Anyway, tasty tasty.
ASIAN NOODLES WITH CHICKEN AND SCALLIONS
Take a tip from Asian home cooks and use bottled sauces to your advantage.
1 lb chicken tenders (not coated or cooked) 1 lb fresh or frozen broccoli florets
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
While noodles cook, tear chicken into chunks.
Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
Cooks' note: If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
Makes 4 servings.
posted by kaybray @ 7:50 PM
3 Comments:
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It took just about 45 minutes to do the whole thing, and that includes things that weren't listed in the recipe -- chopping up the broccoli (I had a head of broccoli instead of florets); defrosting the chicken (done in the microwave while waiting for the water to boil); and toasting the sesame seeds (done in the oven while everthing else was cooking). The comment in Gourmet was right - the jarred sauces really help, and the sauce was still very tasty.
Sarah, according to Cooking Light (http://www.cookinglight.com/cooking/flavorprofiles/Oyster_sauce.html)
oyster sauce is made from oysters, brine and soy sauce. They say you can substitute an equal amount of soy sauce, but I would start out with a little, taste, add more, taste, etc., just to make sure its not too salty for you.
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