Noodles with Shiitake and Marinated Chicken

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Noodles with Shiitake and Marinated Chicken

Ingredients

Shimeji mushrooms - 10.6 oz
"Petelinka Thigh Fillet" - 6 pieces
Egg noodles for wok - 7.1 oz
Chicken Broth - 1 qt
Soy Sauce - 2 tablespoons
Garlic - 1 clove
Heinz "Original Flavor" Soy Sauce - 2 tablespoons
Rice Vinegar for Sushi - 2 tablespoons
Scallions - 3 stalks
Grated Ginger Root - 0.4 oz
Toasted Sesame - 2 tablespoons
Sweet Chili Sauce - 4 tablespoons
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Marinate the chicken. For the marinade, mix 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of Heinz soy sauce, 2 tablespoons of rice vinegar, grated ginger along with its juice, and thinly sliced garlic. Whisk the mixture with a fork and pour it over the chopped chicken. Refrigerate for at least 24 hours.

Step 2

Before cooking, take the meat out of the refrigerator, drain it in a colander, and let any excess liquid drip off completely. In a dry skillet, toast the sesame seeds until fragrant, transfer them to a dry bowl, and set aside.

Step 3

Slice the shiitake mushrooms. In a large skillet, heat the vegetable oil and sauté the mushrooms until golden brown. Then add the chicken to the skillet and sauté over high heat until browned.

Step 4

Cook the noodles and drain them in a colander. In a separate pot, heat the chicken broth. Chop the green onions.

Step 5

Divide the noodles among plates, top with chicken and mushrooms, and add a tablespoon of chili sauce (or a bit more if you want to enhance the flavor) to each serving. Pour hot broth over and sprinkle with sesame seeds.