Chicken Chawmin

Ingredients


1 Chicken breast or thigh
2 stalks of Bok Choy
1 bunch of Green Onions
1 handful of Bean Sprouts
2/3 pound fresh Chinese Chow Mein Noodles
1 tablespoon finely chopped Garlic
2 teaspoons Chinese Black Beans, chopped (optional)
1 tablespoon Sweet Flour Paste
2 tablespoons Sake
1 tablespoon Soy Sauce


Method


Slice chicken into bite size pieces, then salt and pepper them.
Slice the bok choy and green onions.In a sauce pan bring water to boil. Cook the noodles al dente (do not overcook). Cool and pat dry as much as possible. Heat your pan until hot and pour in some oil. Stir-fry the garlic, black beans, chicken and green onion until the chicken is fully cooked. Add the sake, then soy sauce and flour paste, bok choy, and bean sprouts and cook one minute. Add the noodles and stir fry until the noodles become very hot. Adjust the seasonings with salt and pepper.

Chiclen veg Chawmin

Ingredients


1/4 pound spaghetti
3/4 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
4 teaspoons Kikkoman Soy Sauce, divided
2 tablespoons vegetable oil, divided
1 small carrot, julienned
2 stalks celery, cut diagonally into thin slices
1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 pound bean sprouts
1/4 teaspoon black pepper
1 teaspoon Asian sesame oil


Method


Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Noodle Salad

Ingredients


3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tablespoon sesame oil
12 ounces soba noodles
1 large red bell pepper, chopped
1 large ripe mango, peeled and chopped into cubes
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped roasted, salted peanuts
Lime wedges for serving (optional)


Method


Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.
Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.
Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.