Thai-Style Stir Fried Noodles with Chicken and Broccolini
Since Emily graduated and has been living at home awaiting her next step in life and completing Medical School applications, she has been trying out new recipes with her dad which of course is great not having to spend the money on food and having a better kitchen to work in :) This past weekend they cooked up some food that definitely rivals that of your favorite Asian restaurant! Thai-style stir fried noodles with chicken and broccolini was a HUGE hit with the whole family!
Ingredients:
1/2 cup white vinegar
1 serrano chile, stemmed and sliced into thin rings (we added a pepper for extra spice)
3 boneless, skinless chicken breasts but into cubes
1 and 1/2 teaspoon baking soda
16 ounces rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tablespoon plus 2 teaspoons soy sauce
2 tablespoons brown sugar
1 tablespoon white vinegar
1 tablespoon molasses
1 teaspoon fish sauce
3 garlic cloves, sliced thin
3 eggs
10 ounces/5 cups broccolini (also called broccolette) chopped (broccoli could also be easily used)
Directions:
For the Chile Vinegar:
1. Combine 1/2 cup vinegar and serrano pepper in a bowl and let sit at room temperature while preparing the rest of the meal.
For the Stir-Fry:
1. Combine chicken and 3 tablespoons of water and baking soda in a bowl and let sit at room temperature for 15 minutes. Rinse the chicken in cold water and drain well.
2. Bring 12 cups of water to boil. Place noodles in the boiling water and turn off the heat. Let sit until almost tender (8 minutes), stirring halfway. Drain and rinse with cold water and mix with 4 teaspoons of oil.
3. Whisk oyster sauce, soy sauce, brown sugar, vinegar, molasses, and fish sauce together in a bowl.
4. Heat 2 teaspoons oil and garlic in a skillet on high heat until garlic is golden brown (1 to 2 minutes). Add chicken and 2 tablespoons of sauce mixture in an even layer and cook on both sides until it begins to brown.
5. Move chicken to one side of the skillet and add the eggs to the cleared side and stir and let cook before mixing it together with the chicken. Move the chicken/egg mixture into a bowl for later.
6. Using the same skillet, add 2 teaspoons of oil, broccolini and 2 tablespoons of sauce. Cover and let cook for 2 minutes, stirring once halfway through. Remove the lid and continue to cook until broccolini is crisp and brown in places (2 to 3 minutes). Move broccolini to bowl with chicken/egg mixture.
7. Using the same skillet, add 2 teaspoons of oil, noodles and 2 tablespoons of sauce (this can be done in parts if the skillet isn't large enough to fit all of the noodles). Cook until noodles start to brown (2 minutes) and then add the noodles to the chicken/egg/broccolini mixture and heat until it is all warm.
8. Add the chile vinegar to your plate of deliciousness as you please depending on your tolerance for spice.
