Silver Pin Noodles with Chicken, Bean Sprouts, and Scallions
Servings: 6
Ingredients
- 6 tablespoons vegetable oil
- 3 scallion, trimmed, quartered lengthwise and cut into 1-inch-long (2.5cm) pieces
- 6 boneless skinless chicken thighs (about 675g | 1 ½ lbs total)
- 450 g | 1 pound fresh silver pin noodles
- 360 ml | 1 ½ cups mung bean sprouts
- 90 ml | 6 tablespoons thin soy sauce
- Fresh ground black pepper
Instructions
- Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute. Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes. Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes. Add ½ cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot. Repeat twice more, splitting each batch into 2 servings.
Notes
From Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks by Corinne Trang (Chronicle Books, 2009)
If you have tips on silver pin noodles, successfully stir-frying noodles in a wok, or have tried this recipe from Corinne's book, please share your experience!
If you have tips on silver pin noodles, successfully stir-frying noodles in a wok, or have tried this recipe from Corinne's book, please share your experience!
