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Noodle cake with Spicy Peanut-Chicken Stir fryBring 3 quarts of water to a boil in a pot.
Ingredients
1 Tblsp salt
1 9 ounce package fresh Chinese noodles
4 scallions sliced thin
4 boneless, skinless chicken breasts cut into 1/4" slices
2 Tblsp reduced sodium soy sauce
2 Tbls rice wine
3/4 cup reduced sodium chicken broth
2 tsp cornstarch
4 Tblsp vegetable oil
2 serrano chilis, seeded and chopped
1 1/2" piece of ginger, cut into matchsticks
5 garlic cloves, sliced thin
1/2 cup roasted peanuts, unsalted
Steps
1. Add salt and noodles to boiling water and cook until tender, 3 minutes. Drain and toss with 1 Tblsp soy sauce and 1 Tblsp rice wine and marinate 10 minutes.
2. Whisk remaining soy sauce and rice wine, broth and cornstarch together in a small bowl.
3. Heat 1 Tblsp vegetable oil in a large non-stick skillet over medium high heat until just smoking. Add noodles to skillet and press with a spatula into an even layer. Cook until crisp, 2-3 minutes. Place the back of a sheet pan over skillet and noodle cake onto sheet pan. Add 1 Tblsp oil to skillet and slide in noodle cake, cook this side until browned, about 2 mins. Place noodle cake on serving platter, tent with foil.
4. Heat additional 2 tsp oil in skillet over high heat until smoking. Cook half of the chicken until lightly browned, about 3 mins per side. Transfer to a clean bowl. Repeat with 2 tsp oil and remaining chicken. Transfer to bowl.
5. Add remaining 2 tsp oil, chiles, garlic, ginger and peanuts to skillet and cook until fragrant, about 1 min. Return chicken and any juices to skillet. Stir in sauce mixture and cook until slightly thickened, about 1 minute. Cut noodle cake in wedges, and sprinkle with remaining scallions. Serve with chicken
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