Chewy Rice Noodles In Hoisin Sesame Sauce Recipes

CHEWY RICE NOODLES IN HOISIN SESAME SAUCE

Steps:

• Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.
• Note: it's important that you have the sauce ready before cooking the noodles since you'll want to immediately add in the freshly cooked noodles to the sauce right after cooking.
• Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.
• In the same pot, cook the noodles until chewy.
• The noodles will turn into a solid white colour when ready. Best to try it too to see if it's cooked enough to your liking! I prefer mine really chewy.
• Remove from the pot and then drain out the water.
• Immediately transfer the noodles to the sauce.
• Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you'd like, to taste.
• Top with the chopped scallion and the blanched veggies (if using).
• Enjoy and slurp away!

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.