Thai Stir-Fried Noodles with Chicken and Broccolini

I’ve made a few of Chris Kimball’s other stir-fry recipes, see here and here. But this recipe is unique for its combination of spicy sweetness; made with 2 tablespoons of brown sugar. It is served with crispy noodles instead of plain rice, but unfortunately my supermarket doesn’t sell 1/4″-wide rice noodles (only rice noodles similar to angel hair pasta).  I substituted 1/4″-wide Lo Mein noodles (made from wheat), which didn’t become as crispy as I would have liked. They also seemed heavier than rice noodles. The good news is that it was worth the effort. It was a delicious meal and both my kids happily ate a second helping. 4-stars.

Definitely not Chinese stir-fry

Comments:

  1. Be very careful in step 10 that there is enough oil and that the pan is not too hot. I added the requite 2 teaspoons but noodles stuck to the extremely hot skillet. The noodles were still edible, but I have been soaking the skillet for 2 days and the burned spots have still not come loose.
  2. The recipe takes a bit of planning. You will probably not find the wide rice noodles at your first supermarket. Try and upscale supermarket or you may even need an Asian store.

Rating: 4-stars.
Cost: $10.60.
How much work? Medium.
How big of a mess?  High.
Start time 4:30 PM. Dinner time 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:

1/3 cup white vinegar
1 serrano chile
2 boneless, skinless chicken breasts (about 6-oz each)
1 teaspoon baking soda
8 ounces rice noodles (1/4″-wide)
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tablespoon plus 2 teaspoons soy sauce
2 tablespoons packed dark brown sugar
1 tablespoon white vinegar
1 teaspoon molasses
1 teaspoon fish sauce
3 garlic cloves
3 large eggs
10 ounces broccolini

  1. To prepare the chile vinegar, trim away stem and slice your serrano chile into thin rings. Add the vinegar and serrano rings to a small bowl. Set aside until ready to serve in final step of this recipe.
  2. Trim away and excess fat from the chicken and cut against grain into 1/4″ thick slices.
  3. In a medium bowl, whisk 2 tablespoons of water and baking soda. add the chicken and toss to coat. Allow to stand at room temperature for 15 minutes, then rinse in cold water and drain it well to remove any excess water.
  4. Add 6 cups of water to a large stock pot, cover, and bring up to a boil. Empty rice noodles into a large bowl, and add boiling water. Stir to combine and allow to soak for 8 minutes until they become almost tender; stirring only once after 4 minutes. Empty the noodles into a strainer and rinse with cold water to stop the cooking. After training well, return to large bowl and evenly coat with 2 teaspoons of vegetable oil.
  5. Meanwhile cut the florets into 1″ pieces, then cut the stalks on bias into 1/2″ pieces. Also, slice the garlic cloves thin.
  6. Add the oyster sauce, soy sauce, brown sugar, molasses, white vinegar, and fish sauce to a small bowl (not the bowl containing the chile/vinegar mixture). Whisk until combined.
  7. Slice garlic gloves thin, and place 2 teaspoons of vegetable oil and garlic a 12″ non-stick skillet set over a high burner. Stir constantly for up to 2 minutes until the garlic turns a deep, golden brown. Add chicken plus 2 tablespoons of the sauce mixture. Toss so that the chicken is evenly coated, then spread out chicken into a single layer. Allow to cook over high burner for 1-1/2 minutes without stirring. Use tongs to flip the chicken, and cook the second side the same way; in a single layer for another 1-1/2 minutes.
  8. Push the chicken to one side of the skillet. Add another 2 teaspoons vegetable oil to the empty side of the skillet, and add eggs. Gently stir eggs with a rubber spatula and cook until the egg has set. Stir the eggs together with the chicken and continue cooking over high heat until the eggs become fully cooked. Empty the chicken into (a fourth) bowl.
  9. Add 2 more teaspoons of oil to the skillet and pre-heat until smoking (should only take a minutes). Add all the broccolini pieces. Add 2 tablespoons sauce and toss to evenly coat. Cover, and cook for 1 minute. Stir,  cover again and cook for 1 more minute. Uncover and cook for 1-1/2 minutes. Stir and cook for another 1-1/2 minutes (Total of 5 minutes cooking time). Empty into the same bowl as the chicken.
  10. Add 2 more teaspoons of oil to the skillet and pre-heat until smoking (should only take a minutes). Add half the softened noodles in the skillet, 2 tablespoons of sauce mixture and toss to evenly coat the noodles. Cook for 2 minutes, and stir after 1 minutes. Empty browned noodles into bowl with the chicken. Add 2 more teaspoons of oil to the skillet and cook the second batch of noodles, adding 2 more tablespoons of sauce.
  11. But when the second batch of noodles is ready, add the chicken back to the skillet. Cook for 1-1/2 minutes without stirring until everything has completely warmed. Empty to a serving platter and serve with the chile/vinegar.
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One Response to Thai Stir-Fried Noodles with Chicken and Broccolini

  1. Nick Cee says:

    Hi,

    I’ve tested this recipe and modified due to the fact that it is very dry, and needs more sauce and flavor. Here is is:

    1/3 cup white vinegar
    1 serrano chile
    2 boneless, skinless chicken breasts (about 6-oz each)
    1 teaspoon baking soda
    8 ounces rice noodles (1/4″-wide)
    1/4 C Peanut oil
    4 garlic cloves
    3 large eggs
    10 ounces broccolini

    SAUCE:
    1/2 cup oyster sauce
    3 tablespoons soy sauce
    3 tablespoons packed dark brown sugar
    1 tablespoon white vinegar
    1 tablespoon black chinese vinegar
    2 teaspoon molasses
    2 teaspoon fish sauce

    1. To prepare the chile vinegar, trim away stem and slice your serrano chile into thin rings. Add the vinegar and serrano rings to a small bowl. Set aside until ready to serve in final step of this recipe.
    2. Trim away and excess fat from the chicken and cut against grain into 1/4″ thick slices.
    3. In a medium bowl, whisk 2 tablespoons of water and baking soda. Add the chicken and toss to coat. Allow to stand at room temperature for 15 minutes, then rinse in cold water and drain it well. Add 2 T of sauce and mix well.
    4. Soak rice noodles in 6 cups of boiling water for 8 minutes – stirring only once after 4 minutes. Strain and rinse with cold water. Coat with 2 teaspoons of peanut oil.
    5. Meanwhile cut the florets into 1″ pieces, then cut the stalks on bias into 1/2″ pieces.
    6. Add the oyster sauce, soy sauce, brown sugar, white and black vinegar, molasses, and fish sauce to a small bowl. Whisk until combined.
    7. Slice garlic gloves thin, and place 2 teaspoons of peanut oil and garlic a 12″ non-stick skillet set over a high burner. Stir constantly for up to 2 minutes until the garlic turns a deep, golden brown.
    8. Add chicken then spread out into a single layer. Allow to cook over high burner for 1-1/2 minutes without stirring. Use tongs to flip the chicken, and cook the second side the same way; in a single layer for another 1-1/2 minutes.
    9. Push the chicken to one side of the skillet. Add another 2 teaspoons peanut oil to the empty side of the skillet, and add eggs. Gently stir eggs with a rubber spatula and cook until partially set. Stir the eggs together with the chicken and continue cooking over high heat until the eggs become fully cooked. Empty the chicken into (a fourth) bowl.
    10. Add 2 more teaspoons of oil to the skillet and pre-heat until smoking. Add all the broccolini pieces. Add 2 tablespoons sauce and toss to evenly coat. Cover, and cook for 1 minute. Stir, cover again and cook for 1 more minute. Uncover and cook for 1-1/2 minutes. Stir and cook for another 1-1/2 minutes (Total of 5 minutes cooking time). Empty into the same bowl as the chicken.
    11. Add 2 more teaspoons of oil to the skillet and pre-heat until smoking. Add half the softened noodles in the skillet, 2 tablespoons of sauce mixture and toss to evenly coat the noodles. Cook for 2 minutes, and stir after 1 minutes. Empty browned noodles into bowl with the chicken. Add 2 more teaspoons of oil to the skillet and cook the second batch of noodles, adding the rest of sauce.
    12. Add everything back to the skillet. Cook for 1-1/2 minutes without stirring until everything has completely warmed.
    13. Empty to a serving platter and serve with the chile/vinegar.

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