My Vaguely Asian Noodles®

posted by Jeff | Sunday, March 20, 2016, 6:55 PM | comments: 0

There are a lot of noodle dishes out there, a kind of mix tape of different recipes that presumably originate in Asia and have since been altered and messed with in American restaurants for years. There are two that I've had recently that I'm fond of, for different reasons. One is the pan Asian noodles from Kona Cafe at the Polynesian Village Resort at WDW. Mind you, I get it without the vegetables, but it's tasty stuff. Meanwhile, Napasorn, a Thai restaurant in downtown Orlando, has a pad see-ew that I'm very fond of. I like them for different reasons... the pan Asian is stir-fried with an interesting mix of what I imagine is brown sugar and soy sauce. Pad see-ew is more about the dark soy sauce with broccoli and bits of egg, and it uses flat rice noodles.

I started looking around at various recipes online because it's something I'd like to eat at home. I came up with the following, though this is revised from what I actually used on my first attempt. I didn't have peanut or sesame oil, so I used vegetable oil, and more of it. I didn't have egg noodles, so I used thin spaghetti. I didn't use fresh chicken either, which was my biggest mistake, because I had some precooked stuff from Schwan's in the freezer that I wasn't using for anything else. I didn't have rice vinegar, but I had some apple cider vinegar. Still, with the adjustments I've made, I think this could plausibly be delicious. I think I may consider adding broccoli to it as well, because it wouldn't kill me to get something green in me. Maybe add more garlic, too.

Vaguely Asian Noodles

  • 6 tbsp. soy sauce
  • 4 tbsp. brown sugar
  • 4 to 6 cloves of garlic
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame or peanut oil
  • 2 tbsp. white wine
  • 1 tsp. chili powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt (if using low-sodium soy sauce)
  • 2 servings of egg noodles, cooked
  • about 2 cups of broccoli
  • 2 chicken breasts, cut into small chunks (or use 3 smaller breasts)
  • sesame seeds

Boil and drain the noodles. Whisk the ingredients together (except sesame seeds, noodles and chicken) to make sauce. Heat frying pan to medium heat. Lightly oil the pan, add chicken cut into small chunks, cook until it appears slightly cooked (don't overcook, as it will dry out). Put cooked noodles in frying pan, add sauce mixture and broccoli. Toss noodles and chicken in frying pan using tongs. Increase heat if you want to brown the noodles (you should). Sprinkle sesame seeds in just before you remove it from the heat.


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