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.
Scallion-Chicken Noodles
(Food & Wine)
ingredients
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
directions
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.
That does sound quick and tasty. I like all of the green in the pasta.
Posted by: Kevin | May 15, 2008 at 06:36 PM
I've got some fresh Chinese egg noodles in the fridge -- would be great with this recipe.
Posted by: Lydia (The Perfect Pantry) | May 15, 2008 at 07:28 PM
Maybe it's simple, but it is nonetheless very appetizing and tasty looking! I love all the herbs you used and would undoubtedly enjoy such a greatv dish...
Cheers,
Rosa
Posted by: Rosa | May 15, 2008 at 11:28 PM
As long as the Ginger isn't too strong I'm in!
Posted by: wine blog | May 16, 2008 at 12:35 AM
I love it! Scallions and ginger are frequent guests at my table. And it certainly sounds simple...and simply wonderful. Thanks for sharing with Presto Pasta Nights.
Posted by: Ruth | May 16, 2008 at 07:22 AM
Sher, is it wrong for me to want to lick my PC screen now?
Posted by: Peter | May 16, 2008 at 08:30 AM
My goodness! Your pasta looks delicious!
Posted by: Katie B. | May 16, 2008 at 09:07 AM
Wow what a combination of flavors! I am always looking for new pasta dishes, especially with chicken. And yum, the ginger just has to top it off!
Posted by: deb | May 16, 2008 at 10:19 AM
I just got some rice noodles for pad thai...but may have to make a detour and make this instead!
Posted by: Callipygia | May 16, 2008 at 03:41 PM
Love it- looks simple and delicious!
Posted by: RecipeGirl | May 16, 2008 at 07:43 PM
mmm... I am imagining that wonderful aroma from heating scallion in the peanut oil... gosh, I got to wear bib before I come to your blog :)
Posted by: gattina | May 16, 2008 at 10:14 PM
You are always eating the best noodle dishes! Yum.
Posted by: shelley | May 17, 2008 at 12:41 PM
This sounds very good and very quick and simple to make for a summer meal (and I'll have no trouble chopping up a cup of scallions).
Posted by: Mrs. L | May 17, 2008 at 07:42 PM
Gorgeous!
Posted by: Glenna | May 17, 2008 at 09:24 PM
One cup of scallions??! No problem at all... I think the most intensive chopping I had to do was when I was making tabbouleh... not one for a sunny day! ;)
Btw, I've passed on an award to you - check my blog for details!
Posted by: Kittie | May 20, 2008 at 07:26 AM
ONLY a cup of scallions? I used to do prep in the kitchen of a busy restaurant. Try chopping salad everyday for about 500 or more..and that was only one of the salads I prepped. I have me some knife skills!
I am making this recipe tonight.
Posted by: Melly | May 20, 2008 at 01:08 PM
Ooooh! Looks restaurant worthy!
Posted by: Chicken Salad Recipe | June 29, 2010 at 06:07 PM
Steamed egg custard is a must-have side dish, I mean I love it that much :) spilme and easy to make, right? Anyway, I like your blog in harmony with delish recipes, artistic photos and your sweetness!
Posted by: Cristyn | July 03, 2012 at 02:19 PM