Easy recipes of the week: shiny noodles with a hint of wine
“What are we eating today?” It is probably the most frequently asked question in the world. After a hectic day, running from place to place and a packed diary, you really don't feel like spending hours in the kitchen. We understand that. You want to conjure up something tasty that is not just a quick snack, but does not have to take hours. Because while we all crave a quick meal from time to time, you don't want to settle for a boring, quickly made meal every day either. Luckily, I have something for you! In the section Easy recipes of the week every Monday we search for the fastest, easiest, and tastiest recipes that you can put on the table in no time. This week: noodles with chicken, vegetables, and a touch of culinary elegance.
We have conjured up another recipe for you that looks like it came straight from a fancy Asian restaurant. What’s the secret? Not the sauce, the chicken, or your wok skills, but the splash of wine. Yes, that little bit of wine that you didn’t finish last night. That fun evening comes in handy again, because this is the flavor maker of this dish.
The shopping list (for 2 people)
For the noodles:
- 2 cups white cabbage (+/- 150-175 grams)
- 4-5 green onions
- 1 medium onion
- 1 medium carrot (+/- 60-80 grams)
- 5 cloves of garlic
- 450 grams of fresh pre-cooked noodles
For the chicken
- 450 grams of chicken thighs
- 2 tablespoons oyster sauce
- ½ tablespoon soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
For the sauce
- 1 ½ tablespoons soy sauce
- 2 tablespoons dark soy sauce (you cannot replace this with regular soy sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon dry white wine or Shaoxing wine
- ½ tablespoon sugar
- 2 teaspoons sesame oil
The preparation
Step 1: chop, chop, and chop again
Slice your cabbage, onion, and carrot thinly. Chop the white part of the green onion into small rings. Cut the green part into large pieces. Keep these two separate for now. Oh, and pretend you’re in a cooking show; it really helps with your chopping skills, sushi chef. And yes, which chef starts without a good mise-en-place?
Step 2: marinate the chicken
Grab a clean bowl and marinate the chicken thighs in a mix of oyster sauce, soy sauce, pepper, and salt to taste, and the baking soda. That might sound a bit strange, but it makes the meat extra tender. Let this sit while you cook your noodles. They are pre-cooked, so they only need a short time.
Step 3: Let the wok work its magic
The best part of your Michelin star-worthy meal. Add some olive oil and start wokking. Cook the chicken until golden brown. Remove the chicken and add some extra oil to the pan. You’re going to wok the vegetables in the same pan. Sauté the onion, garlic, and the white parts of the green onion well. Let the aromas from that pan waft through your kitchen; as soon as it starts to smell like you have a private chef at home, add the rest of the vegetables – aka the carrot and the green onion.
Step 4: The sauce
And then, the moment supreme: that sauce with soy sauce, dark soy sauce, oyster sauce, sugar, and a splash of wine. This can be real Shaoxing wine or just the dry white wine you still have in the fridge. Pour that splash in and pour yourself a glass, you’ve earned it. The wine is really the base of the sauce: it adds depth, balances the salty soy sauce, and tenderizes the meat. Perfect, right? Mix all this in a bowl. Once it’s well combined, pour it together with the noodles into the vegetables. Mix everything well and let it sit until the noodles have absorbed the sauce and everything shines as if it belongs on the menu of a chic restaurant.
Step 5: serve it on a plate
Now it’s just a matter of serving it up. Drizzle some sesame oil and green onion on top, and you’re done. Fill your glass (again) with the last bit of wine. For balance. Because yes, hydration with your dinner is important. Especially if it’s wine. This is comfort food with a couture allure, just on your Monday night.
@stephvnietea Save my recipe for a quick and easy meal that the whole family will love! ➡️ Recipe: Chicken pan fried noodles 🍜 2 cups cabbage, thinly sliced 4-5 stalks of green onions, separated white parts from green. Slice white parts in half and green parts cut into 3 in pieces. 1 medium onion, thinly sliced 1 medium carrot, peeled and cut into matchstick strips 4-5 garlic cloves, finely minced 1 lb fresh wheat noodles, par cooked (see note below) can also substitute for egg noodles or cooked spaghetti if needed. Cooking oil 1 lb Chicken thighs, 1\/4 inch slices 2 tbsp Oyster sauce 1\/2 tbsp Soy sauce 1\/4 tsp Pepper 1\/4 tsp Baking soda Sauce— 1 1\/2 tbsp Soy sauce 2 tbsp Dark soy sauce 2 tbsp Oyster sauce 1 tbsp Shaoxing wine 1\/2 tbsp Sugar 2 tsp sesame oil 1. Par boil your fresh wheat noodles for 1 minute or cook until al dente for other noodle options. Strain and set aside. 2. Marinate sliced chicken thighs with oyster sauce, soy sauce, pepper and baking soda. Mix well and marinade for 15 mins. 3. In small bowl, combine soy sauce, dark soy sauce, oyster sauce, shaoxing wine and sugar. Mix well and set aside. 4. In a large wok heat 2 tbsp of cooking oil on high heat. Sauté marinaded chicken until cooked through. Remove from pan. 5. Add 2 more tbsp of cooking oil to the wok then sauté white parts of green onions until fragrant. Add garlic and onions and sauté until onions are slightly translucent. 6. Add cabbage and carrots then sauté for 1-2 minutes. Add the par cooked noodles, cooked chicken and pour the sauce over everything. Toss everything together. Cook until the noodles absorb all the sauce about 3-4 mins. 7. Finish it off with a drizzle of sesame oil and the green parts of the the green onions. Give it one last toss. Serve and enjoy! #panfriednoodles #noodles #takeout #chickenrecipe 1TP5easyrecipe #mealideas #recipe
