Is one cup not enough? Then try this three cup chicken and hand cut noodle recipe and have all the fun you possibly can in the kitchen in the smallest amount of time. This recipe is from Bon Appetit.
(Originally published 21/06/2023)
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 2 servings
Ingredients
Dough:
250g plain flour
1tsp salt
Three cup chicken:
30ml soy sauce
3/4tbsp sugar
1tsp sesame oil
250g chicken breast
2tsp corn starch
Vegetable oil
1 dried red chili (birds eye)
3 garlic cloves
Nub ginger
150ml Shaoxing wine
3/4 cup (packed) basil leaves
1. No way can you make this dougey
Start by preparing your dough. In a large bowl mix together 250g plain flour, 1 tsp salt and 130ml water.
Bring it together with some chop sticks and then knead it with you pristine little hands to teach them what a hard days work is. Once it is a smooth ball that is not too sticky, and not too dry, place it back in the bowl and cover with a plate or a tea towel.
2. I soy with my little oye
In a small bowl mix 30ml soy sauce, 3/4tbsp sugar and 1tsp sesame oil and set to the side.
Grab your 250g chicken and cut into 1″ squared pieces. Coat in 1tsp corn starch and sprinkle over some salt and pepper. Mix until the chicken looks like its auditioning for the inevitable serialization of scar face. Leave to rest.
3. Don’t do this gingerly
Heat a drizzle of oil in the bottom of a large pot, grate in 2 cloves of garlic and an upper thumb sized knob of ginger, along with 1 small dried chilli (chilli flakes will also work!). Stir for 1 minute and then turn the heat up to high.
Next add in the chicken, make sure it is all touching the bottom of the pan. Cook for three minutes so that it can get crispy on the bottom, and then flip to the other side and cook for a further 1 minute.
Add in 150ml shaoxing wine and stir, making sure to pick up any of the cripsy bits stuck to the bottom of the pan.
Cook for 2 minutes and then add in the sauce that you set aside earlier, making sure that you scrape in any sugar that clings to the bowl, no escape for you muchacho. Cook and stir until the sauce thickens a little, a couple of minutes.
In a small bowl, mix 1/2tsp corn starch with 30ml water to create a slurry. Mix in with the chicken. Cook for another couple of minutes until the sauce thickens and coats the chickens.
Then stir in 1/8 cup or a really big handful of basil leaves. No need to chop them up!
Place a lid on the chicken pot and set it to the side whilst you prepare your noodles.
4. Branching out to nudis
Bring a large pot of water to the boil. Coat a pair of large scissors in vegetable oil. Pick your rounded dough out of the bowl it has been sitting in – with a front row view of your no doubt carnage heavy work station. Hold the dough ball above the water and start snipping off 1inch chunks. Move quickly, the dough will start to get sticky as it comes into contact with the steam from the pot.
Cook for 3 minutes, or until the noodles float to the top.
Fish them out like you’re a gleeful child at a school fair and put to the side until you have snipped and cooked all of the dough.
Toss the noodles in with the sauce and the chicken.
Serve in all its glory.
Dink and sink!
Food for Thought
Lizzy says: “I love homemade noodles, but you often have to have a lot of foresight to make them – but, this recipe is perfect – it all comes together with in 20 minutes. I loved the texture of the noodles and the sauce was amazing, the basil was super unique but really popped off! I think if I made this in the future I would use less chicken or mix in some vegetables as well, because I was a little tired of just chicken by the end. 10/10”
Kate says: ” There has been a lot of slander thrown around about my noodle/chicken size but I think they are perfect. I really liked this dish, it was also a great way to use up some of my shaoxing wine. I loved the richness of the sauce and how it coated those big chunky noodles. But it definitely needed a vegetable with it because it was super rich and those measly basils were not quite enough 8/10″
9/10 Gasps
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