What Did You Eat?
- 1/2 pound skinless, boneless chicken thighs
- 3/4 pound fresh Chinese noodles (or dry linguine)
- 1/4 cup peanut oil
- 1 cup finely chopped scallions
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- Pinch of sugar
- Salt and freshly ground pepper
- 1/4 cup finely chopped cilantro leaves
- Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.
- Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water.
- Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.
Notes: Fast and easy! I didn't get a great photo, but I highly recommend this for a weeknight meal. I am sure it would be as tasty if you subbed pressed firm tofu for the chicken.
Tim's Rating: 9/10
Liz's Rating: 9/10