Ginger Noodles With Chicken Hoisin Aubergines Recipes

GINGER NOODLES WITH CHICKEN & HOISIN AUBERGINES

Ginger noodles with chicken & hoisin aubergines image

Give chicken a mouth-watering twist by serving it with stir-fried noodles packed with ginger, Chinese cabbage and bean sprouts

Provided by Good Food team

Time 50m

Number Of Ingredients 11

Ingredients

1 ½ tbsp rapeseed oil
2 chicken breasts , cut in half so you have 4 thin breasts
1 small aubergine , cut in half and then into wedges
1 ½ tbsp hoisin sauce
100g wholewheat noodle
½ x 100g pack beansprout
4 spring onions , finely chopped
¼ Chinese cabbage , shredded
small pack coriander , roughly chopped
juice 1 lime
1 ball stem ginger from a jar, very finely chopped, plus 1 tbsp syrup

Steps:

Heat a griddle pan. Rub 1 tsp of oil onto the chicken breasts and season. Griddle for around 4 mins on each side or until cooked through. Set aside.
Toss the aubergine in the remaining oil and griddle for 5 mins on all sides, including the skin side, until tender. You may need to turn down the heat and keep turning the aubergine, as it will take some time to become totally soft. Brush with the hoisin sauce and cook for another 1-2 mins.
Meanwhile, cook the noodles following pack instructions, adding the beansprouts for the last 30 secs of cooking. Drain thoroughly. Mix with the remaining ingredients, saving a handful of spring onions. Season and put on plates or in bowls. Lay the chicken and grilled aubergine on top. Scatter over the remaining spring onions and serve.

Nutrition Facts : Calories 467 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium

HOISIN SAUCE NOODLES WITH CHICKEN

Hoisin Sauce Noodles with Chicken image

My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons sesame seeds
2 cups chicken stock
4 small boneless, skinless chicken breasts
Kosher salt
12 ounces dried vermicelli (or angel hair) pasta
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons grated ginger
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (Tabasco recommended)
6 scallions, thinly sliced

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.

HOISIN-GINGER NOODLES

Hoisin-Ginger Noodles image

Number Of Ingredients 0

Ingredients

Steps:

Hoisin sauce has a pretty intense flavor, so add sparingly to Asian noodles until the flavor is to your liking. Stir in a teaspoon or two of grated fresh or jarred ginger. This is tasty with a small amount of minced cilantro as well.

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