Friday, October 30, 2009

Braised Sesame Noodles

Technically the real title is "Braised Sesame Chicken Noodles" but it was recommended to sub vegetable stock and tofu for the chicken stock and chicken. This was ok. I did not really like it. I browned the tofu beforehand to crisp it up and dry it out a little, which was nice. But the noodles didn't work well for me and now my tummy is hurting, which I am attributing to the food. I wouldn't make this again.

Note: I used 12 oz of tofu, like the chicken it called for.


Braised Sesame Chicken Noodles

Strips of chicken breast, noodles, broccoli, carrot and scallion braised in a luscious sesame-hoisin sauce and sprinkled with freshly toasted sesame seeds.

12 oz (360g) uncooked skinless chicken breast fillets—cut into strips
1 cup chicken stock
2 tablespoons Chinese soy sauce
2 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
2 cloves garlic—minced
1 teaspoon grated fresh ginger
1 carrot—cut into diagonal slices
1 head broccoli—cut into florets
1 scallion (spring onion) thinly sliced on diagonal
1 tablespoon raw sesame seeds
6 oz (180g) precooked wheat noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water

HEAT a frying pan over medium heat and toast the sesame seeds lightly (about 1 minute) stirring constantly. HEAT the chicken stock, hoisin and sesame oil in a large saucepan to boiling. ADD garlic, ginger and chicken and cook, covered, for 2 minutes. ADD the broccoli and carrot and cook for 4 minutes, then add the precooked noodles and scallions and cook for a further minute. STIR through the cornstarch paste until the sauce thickens, and serve sprinkled with the toasted sesame seeds.

Yield: 2 servings

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