Makes: 6 servings
Heady with garlic and a snap to make, it’s sure to become a favorite of not only the cook, but diners, too. Consider hot green tea as a healthful accompaniment. For a fragrant side dish, quickly stir-fry frozen snow peas in sesame oil, then end with bowls of refreshing sorbet.
Ingredients
3/4 pound boned, skinned chicken breast halves
2 packages (9 oz. each) fresh Asian-style wheat noodles
2 tablespoons Olive Oil
1 onion (about 1/2 lb.), thinly sliced
6 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1/4 cup prepared minced garlic
1/2 cup rice wine
1/4 cup rice vinegar
3 tablespoons Soy Sauce
1/4 cup chopped green onion (including tops)
Instructions
1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a
boil. While water heats, rinse chicken and pat dry. Cut chicken crosswise
into 1/4-inch-wide strips.
2. When water boils, add noodles and cook, stirring occasionally, until
tender to bite, about 3 minutes. Drain noodles and return to pan.
3. Meanwhile, pour oil into a 12- to 14-inch nonstick frying pan over
medium-high heat. When hot, add onion, mushrooms, and garlic; stir often
until onion and mushrooms begin to brown, 6 to 8 minutes. Add chicken and
stir until no longer pink in center (cut to test), about 3 minutes. Add
rice wine, rice vinegar, and soy sauce; cook to blend flavors, 1 to 2
minutes more.
4. Add chicken mixture to noodles in pan and stir over medium-high heat
until hot, 2 to 3 minutes. Divide equally among individual bowls, sprinkle
with green onion, and serve.
Nutritional Information
Per serving: 516 cal., 17% (81 cal.) from fat; 28 g protein; 9 g fat (1.6 g sat.); 75 g carbo (3.4 g fiber); 518 mg sodium; 114 mg chol.
