Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Published January 2, 2012
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
7 ounces rice stick noodles
½ cup chicken broth or vegetable broth
1 tablespoon soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ to ½ teaspoon red pepper flakes (to taste)
2 tablespoons peanut oil or canola oil
1 pound chicken breasts, cut across the grain into slices ¼ inch thick
¾ pound carrots, peeled and cut into 2-inch-long julienne (matchsticks)
¾ pound turnips, peeled and cut into 2-inch-long julienne (matchsticks)
2 tablespoons sesame seeds
Salt to taste
½ teaspoon sugar
¼ cup coarsely chopped cilantro
2 teaspoons sesame oil
Nutritional analysis per serving (4 servings)
57 grams carbs; 84 milligrams cholesterol; 505 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 5 grams fiber; 906 milligrams sodium; 32 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
- Step 2
Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
- Step 3
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
- Step 4
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.
Advance preparation: You can prep your ingredients several hours ahead, but the cooking is all last-minute.
Private Notes
Comments
The turnips were delicious. I would add chopped peanuts with the cilantro for crunch when I make this again. Nice flavors.
We grew the turnips and carrots. Used boneless thighs instead. We thought it was a little bland: next time will double the garlic and ginger, then sprinkle with roasted peanuts and hot sauce for serving.
Used spring salad turnips. Also found it a bit bland and used chili crisp at the table.
Used miso ginger broth and added baby bock choy since I had this, doubled ginger and garlic. Next time I'll add some kind of nut.
We grew the turnips and carrots. Used boneless thighs instead. We thought it was a little bland: next time will double the garlic and ginger, then sprinkle with roasted peanuts and hot sauce for serving.