Sunday, March 27, 2011

Ginger Scallion Noodles with Grilled Chicken


I have great respect for the work of David Chang. I don't really want to write too much about him, lest i become another blogger who rants about the great respect they have for the work of David Chang. Whoops...

Anyway, one of my favorite cookbooks is the Momofuku cookbook. The story it tells, the detail it goes into, is just phenomenal. I really feel that if i go to the effort and obey his directions in the recipe, the dish will definitely turn out amazingly. Unfortunately those directions are often quite laborious and involve difficult-to-find ingredients!

This second dish that i have made from his cookbook is much simpler than the pork belly buns. Really, it's just the sauce for the noodles, and then you layer what you like ontop. My mum normally doesn't like egg noodles like this, but because the sauce does not weigh down the dish, and is quite light, she was converted.




Ingredients


  • 2 large bunches scallions
  • 1 large hand ginger
  • 1 tsp salt
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 medium carrots
  • 1/2 red capsicum
  • 1 large handful snow peas
  • 500gm chow mien noodles
  • Hoisin, for serving
  • 3 chicken thigh fillets
  • 2 tbsp peanut oil, extra

Method

Finely chop the scallions

Peel the ginger and then puree.





Combine the scallions, ginger, soy, vinegar and salt together in a bowl and leave sit for 20 minutes.

Meanwhile, julienne the carrots, capsicum, and 3 sprigs of spring onions, and slice the snow peas

Coat the chicken thighs in 1 tbsp of oil and grill over high heat until cooked and slightly charred.

Set aside to cool.
Heat a wok with 1 tbsp oil over high heat
Add the carrots and stir fry for 1 minute. Remove carrots and place wok back over heat.

Add capsicum and stir fry for 30 seconds. Remove capsicum and place wok back over heat.
Add snow peas and stir fry for 1 minute or until slightly charred. Remove from wok and set aside.
Cook the noodles as per packet instructions and then drain well.

Toss the noodles in a large bowl with the scallion sauce.

Slice the chicken.

Serve by placing a mound of noodles on each plate and topping with the remaining ingredients.


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