Sesame-Ginger Noodles with Chicken and Vegetables
Made from rice, wide pad Thai noodles are naturally free of gluten. They offer the perfect texture for a rich, fragrant sauce and a topping of tender chicken breast, crunchy cabbage and savory shiitake mushrooms.
- 1/2 lb. (250 g) boneless, skinless chicken breast halves, cut
crosswise into slices 1/4 to 1/3 inch (6 to 9 mm) thick
- 2 Tbs. minced fresh ginger
- 2 tsp. plus 1 Tbs. gluten-free tamari
- 3 tsp. Asian sesame oil
- 1 tsp. plus 1 Tbs. rice vinegar
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. (250 g) pad Thai (wide rice) noodles
- 2 Tbs. vegetable oil
- 1 shallot, thinly sliced
- 1/8 tsp. red pepper flakes
- 3 cups (9 oz./180 g) thinly sliced napa cabbage (about 1/4
- 3 to 4 oz. (90 to 120 g) shiitake mushrooms, stemmed and
- 1/4 cup (2 fl. oz./60 ml) gluten-free chicken broth
- 5 green onions, thinly sliced
- 1/4 cup (1/3 oz./10 g) coarsely chopped fresh cilantro
In a bowl, stir together the chicken, 1 Tbs. of the ginger, the 2 tsp. tamari, 1 tsp. of the sesame oil and the 1 tsp. rice vinegar. Season lightly with salt and black pepper. Let stand while preparing the noodles.
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water and drain again. Place in a bowl, add the remaining 2 tsp. sesame oil and toss to coat.
In a 12-inch (30-cm) wok or nonstick fry pan over medium-high heat, warm the vegetable oil. Add the remaining 1 Tbs. ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2 to 3 minutes.
Add the noodles, broth, green onions, the 1 Tbs. tamari and the 1 Tbs. vinegar. Using tongs, toss until the noodles are heated through and the ingredients are well blended, about 1 minute. Season with salt and black pepper. Divide among warmed plates, sprinkle with the cilantro and serve immediately. Serves 4.
Cook’s notes: To easily shred cabbage into thin strips, first cut the head into quarters lengthwise, cut out the core and then slice it thinly crosswise. This stir-fry takes only minutes, but be certain to prepare the ingredients before starting to cook. If using a nonstick pan, use tongs with silicone tips to toss everything together.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).