Stir-Fried Noodles with Chicken, Ginger and Basil

By daiseyduck

Ingredients

• YIELD
• Serves 4
• INGREDIENTS
• Yield: 4 servings
• 1 pound cooked Chinese egg noodles (or cooked spaghetti)
• 1/4 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
• 3/4 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 2/3 cup mint leaves and 1/3 cup basil leaves), roughly torn if large
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from souschefseries.com

Preparation

Step 1

DIRECTIONS

1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.

2. 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.

3. 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.

4. Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.

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