I enjoy this recipe. It's quick, simple to prepare, and delicious, with a lovely fragrance of scallions and ginger root. Of course, not everyone likes this recipe as much me. One friend made it, and objected to chopping an entire cup of scallions. What? That's not a lot of prep work. Try making a real cobb salad someday--that's chopping worth complaining about. I chop the scallions and grate the ginger root as the water for the pasta boils. My only problem with this dish is sharing it with others. I want all of it myself.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
(Food & Wine)
1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 cup peanut oil
1 cup finely chopped scallions
1 tablespoon finely grated fresh ginger
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves
Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.
Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water.
Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.