Sesame Chicken Noodles
Having just knocked this together for my dinner to great success, I thought it prudent to record my recipe for future use. This is a mild but pleasant dish, with optional heat.
Ingredients
- 4 Tablespoons Sesame Oil
- 4 Tablespoons Soy Sauce
- 4 Tablespoons Dry Sherry
- 1 Tablespoon Chilli Oil* (optional)
- Red Wine Vinegar
- 2-3 Cloves of Garlic, crushed (about 1 heaped teaspoon)
- 1 Heaped Teaspoon Grated Ginger
- 1 Medium Onion, sliced
- 1 Zucchini, cut into sticks (or other vegetables of choice)
- 400g Stir-Fry Chicken
- 375g Ubaldi Fettuccine**
- Salt
- Pepper
- Dried Chilli Flakes (optional)
- Cooking Oil
- Water
Method
- Combine Sesame Oil, Soy Sauce, Sherry, Chilli Oil and a few drops of Vinegar in a bowl to create the sauce
- Heat a large saucepan or wok (or, in my case, a cast-iron casserole) on to a high heat. Add a good splash of oil, ginger, garlic, onion, a little salt and a fair whack of pepper and chilli. Fry off briefly.
- Add the chicken to the pan, stir-fry until the chicken changes colour.
- Add zucchini, and a little water to deglaze.
- Add noodles and mix well. Add a cup of water and cook for 2 minutes, stirring constantly. Add more water if the pan gets dry. Cook for longer if you want the noodles softer than el-dente.
- Add sauce, and continue too cook until the alcohol is cooked off. Add more water if dish is too dry, then serve.
* Not the actual oil of chillies, but rather a chilli-infused oil.
** This is fresh pasta that cooks in 2 minutes. Any brand that does that will be fine. You could adapt the recipe to use any noodles you like.