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