When I travel, what I miss first is some sort of Asian food. Depending on the trip it might be sushi, or dim sum or a really good noodle bowl. So when I get back from a big trip I tend to not only get my full by eating out but also by making it at home.
Of course after traveling, the other thing I crave is vegetables – lots of vegetables. So here is a lightly Korean inspired orange and sesame chicken noodle bowl, heavy on the vegetables. If you are sensitive to spice be careful with the Sambal.
Orange Sesame Noodles with Chicken
(serves 2)
Combine the orange juice, soy sauce, sesame oil, sambal, ginger and garlic together in a bowl. Finely slice the chicken thighs and toss with the cornstarch and white pepper. Allow to marinate in the fridge for a few hours or while you prep the vegetables.
Place a pot of water on to boil to cook the noodles. In the meantime wash and slice your mushrooms, green onions and carrots. When the water boils, add the stir fry noodles and cook until just softened. Drain and run under cold water to stop the cooking.
Heat a wok to high heat and add the oil. Stir fry the mushrooms and carrot until just soft, and transfer to a plate. Add the chicken to the wok leaving the marinade separate for now. Str fry until cooked through and lightly charred. Stir in the green onions and then the marinade and the chicken stock. Bring to a simmer, stirring regularly and simmer until thickened. Add back in the mushrooms, carrots and the spinach. Stir until the spinach is wilted.
Toss in the noodles, and cook until heated through and glossy with sauce. Serve hot topped with sesame seeds.
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