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)
  • 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.
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