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Jun 11, 2013 at 12:14PM vs Sep 07, 2013 at 07:02PM
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
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<ul> <li>2(6-ounce)&nbsp;boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices</li> <li>1 teaspoon&nbsp;baking soda</li> <li>8 ounces&nbsp;(1/4-inch-wide)&nbsp;rice noodles (e.g. Farkay noodles)</li> <li>1/4 cup&nbsp;vegetable oil</li> <li>1/4 cup&nbsp;oyster sauce</li> <li>2 tablespoons&nbsp;packed dark brown sugar</li> <li>1 teaspoon&nbsp;molasses</li> <li>1 tablespoon&nbsp;plus 2 teaspoons&nbsp;soy sauce</li> <li>1 tablespoon&nbsp;white vinegar</li> <li>1 teaspoon&nbsp;fish sauce</li> <li>3&nbsp;garlic cloves, diced</li> <li>3&nbsp;large eggs</li> <li>10 ounces&nbsp;broccolini or broccoli, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces</li> </ul> <p>;I am still perfecting this recipe. I don&#39;t think it&#39;s quite there yet.</p> <ul> <li>2(6-ounce)&nbsp;boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices</li> <li>1 teaspoon&nbsp;baking soda</li> <li>8 ounces&nbsp;(1/4-inch-wide)&nbsp;rice noodles</li> <li>1/4 cup&nbsp;vegetable oil</li> <li>1/4 cup&nbsp;oyster sauce</li> <li>1 tablespoon&nbsp;plus 2 teaspoons&nbsp;soy sauce</li> <li>2 tablespoons&nbsp;packed dark brown sugar</li> <li>1 tablespoon&nbsp;white vinegar</li> <li>1 teaspoon&nbsp;molasses</li> <li>1 teaspoon&nbsp;fish sauce</li> <li>3&nbsp;garlic cloves, sliced thin</li> <li>3&nbsp;large eggs</li> <li>10 ounces&nbsp;broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)</li> </ul> <p>​Combine chicken with 2 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.</p> <p>Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.</p> <p>Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.</p> <p>Heat 2 teaspoons oil and garlic in 12-inch nonstick skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes. Add chicken and 2 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1&frac12; minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1&frac12; minutes. Push chicken to 1 side of skillet. Add 2 teaspoons oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.</p> <p>Heat 2 teaspoons oil in now-empty skillet until smoking. Add broccolini and 2 tablespoons sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.</p> <p>Heat 2 teaspoons oil in now-empty skillet until smoking. Add half of noodles and 2 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 teaspoons oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1&frac12; minutes. Transfer to platter and serve immediately, passing chile vinegar separately.</p> <p>;<strong>Optional Extras</strong></p> <ul> <li>1/3&nbsp;cup&nbsp;white vinegar</li> <li>1&nbsp;serrano chile, stemmed and sliced into thin rings</li> <li>garnish (parsley or cilantro)</li> </ul> <p>If you wish, combine vinegar and serrano in bowl. Let stand while you do the rest.&nbsp;</p> <p>​Combine chicken with 2 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.</p> <p>Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.</p> <p>While water is boiling, whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.</p> <p>Set a large serving bowl beside the stove.</p> <p>Heat 2 teaspoons oil and garlic in 12-inch nonstick skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes. Add chicken and 2 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1&frac12; minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1&frac12; minutes. Push chicken to 1 side of skillet. Add 2 teaspoons oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to serving bowl.</p> <p>Meanwhile, while the chicken is cooking, chop up your broccoli.</p> <p>Heat 2 teaspoons oil in now-empty skillet until smoking. Add broccolini and 2 tablespoons sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.</p> <p>If your pan is totally gunked up at this point, you could add a little water to wash it out a bit, and then reheat.</p> <p>Heat 2 teaspoons oil in now-empty skillet until smoking. Add half of noodles and 2 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 teaspoons oil, noodles, and sauce.</p> <p>Transfer noodles to serving bowl and serve immediately, passing chile vinegar separately. Optional: garnish with cilantro or parsley.</p> <p><em>Note: your choice of fry pan will be key to your success on this dish. A nonstick skillet is helpful because of the eggs, and so things don&#39;t stick in between batches.</em></p> <p><a href="http://www.americastestkitchen.com/recipes/detail.php?docid=37163">Source</a></p>