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.
