Recipe by invictus
A great one dish meal.
Top Review by Seasoned Cook
My family found this a wee bit short on flavor and once we added some soy sauce it was great. I found it was easier to saute the chicken and add the other items to the pan. There was enough for 6 servings as stated. Prepared as a participant in the Photo Forum event entitled "Cooking with an Asian Accent, March 2009.
- 1 lb chicken tenders
- 1 lb broccoli
- 1 lb dried udon noodles (can use whole wheat spaghetti)
- 1⁄2 cup premium oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 teaspoons chinese chile garlic paste (to taste)
- 1⁄2 cup chopped scallion
- 2 teaspoons roasted sesame seeds
Directions See How It's Made
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.