Friday, September 9, 2011

A recipe good to keep - Soy & Ginger Chicken noodles

No, this is not a baking recipe but I have to type this recipe down for easy reference as it is still a new recipe that I have not put into my routine menu. I cooked this for yesterday's dinner and the whole family love it so much. My kids even ask me to cook it again for today's dinner! It is a one dish wonder - Soy & Ginger Chicken Noodles. This is how the dish looks like in the Kitchen Culture - Food & Travel Magazine Dec 2010 issue.

This recipe has very simple ingredients and very easy to cook. It uses yellow noodles but I am afraid my kids cannot accept the yellow noodles "alkaline" taste so I change the noodle to spagetti. I am so happy that the whole family likes it.  I know I will be cooking it again real soon but will add in more ingredients like button mushrooms.

The recipe is as follows (extracted from Kitchen Culture - Food & Travel Dec 2010) :-

2 chicken thighs fillets, skinned
1/2 cup light soy sauce (I converted to 2 tablespoon soy sauce)
1/4 cup mirin (I converted to 1 tablespoon)
2 tbsp sake or white wine (I use chinese cooking wine)
1 tbsp sugar
2 thumb sized pieces of ginger (about 40g)
2 tbsp canola oil
250g fresh yellow noodles
A large handful of kailan or chye sim, sliced
Red chillies, spring onions or coriander leaves to garnish

1) Cut chicken into large dices and place in a bowl with light soy sauce, mirin, sake or white wine, sugar and ginger. Leave to marinate for about 10 minutes.

2) Heat oil in a wok or large frying pan.

3) Remove chicken from marinade (reserve the marinade) and fry over high heat until half cooked, about 2 minutes.

4) Add noodles and 2 tbsp of marinade mixture, and stir fry till evenly mixed. If it looks dry, add a little water.

5) Add vegetables and fry for a further minute, adding more water or marinade of the mixture looks dry.

6) Once the vegetables turn dark green and are cooked through, transfer to a plate and serve, garnished with red chillies and spring onions or corriander leaves.

Mine doesn't look that nice without the chilli and spring onion garnish. Perhaps I should try using dice red bell pepper as a replacement. I must remind myself to go easy on the oil too, cos the last portion of noodles from the bottom of the wok is rather oily. Perhaps due to the extra half tablespoon of sesame oil I put inside the marinate. I have intended to reduce the 2 tablespoon canola to 1.5 tbsp and to change the 0.5 tbsp (of the 1.5 tbsp) of canola into sesame oil for that extra fragrance.
I made a mistake by adding the sesame oil into marinating the chicken meat, so the end product is rather oily as I did not reduce the canola portion. Anyway, there will still be second time to make amendments.

My kids super love this dish. I hope yours too.


Happy Homebaker said...

I like the recipes from this local magazines, they are quite do-able because most of the time we can get the ingredients here. I have a long list waiting for me to try one by one :)
Thanks for sharing this one, will use yellow noodles if I were to make this, my kids and my husband likes yellow noodles, I am the one who doesnt like it ;)

Small Small Baker said...

Yours look as good as the magazine! I'm a big fan of the Food and Travel magazine, used to buy, now borrow from library. :)

sherlyn said...

HHB, so after you try and post then I will try lor :)
Quite sick of doing the same thing again and again. hmm if you don't like yellow noodles, then what are you going to eat?

sherlyn said...

SSB, thanks. I love to flip almost all food magazines and I am so lucky to have library near me. I keep borrowing, renewing, returning, borrowing, renewing ....

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