Recipes Main Courses Poultry and Game Sesame-Ginger Noodles with Chicken and Vegetables

Sesame-Ginger Noodles with Chicken and Vegetables

Sesame-Ginger Noodles with Chicken and Vegetables is rated 3.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

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.

Ingredients:

  • 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
      head)
  • 3 to 4 oz. (90 to 120 g) shiitake mushrooms, stemmed and
      sliced
  • 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

Directions:

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).

Rated 3 out of 5 by from Average taste for the work In defense of this recipe, I did not use a 12-inch wok/frying pan, I used a 10-inch, which may have resulted in overcrowding. Everything ended up a bit too mushy for my liking and the flavor was nice but nothing special. It does take minutes to put together if all the ingredients are prepared ahead of time, but the prep work, though easy, is a bit much, and not worth the end result in my opinion.
Date published: 2015-01-22
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