2000s Recipes + Menus
Asian Noodles with Chicken and Scallions
Serves4
- Active time:10 min
- Start to finish:25 min
December 2006
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)
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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.
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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.
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While noodles cook, tear chicken into chunks.
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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.
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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.
- Keywords
- lillian chou,
- ten-minute mains,
- quick kitchen,
- asian,
- poultry
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