Ingredients
3/4 lb. thin egg noodles
2 tsp. salt
1 1/2 tsp. toasted sesame oil
1 tsp. extra-virgin olive oil
1 1/2 c. reduced-sodium chicken broth
3 tbsp. reduced-sodium soy sauce
3 1/2 tbsp. rice wine or sake
1 tsp. toasted sesame oil
1/2 tsp. sugar
1 1/2 tbsp. cornstarch
2 tbsp. extra-virgin olive oil
2 medium leeks
2 tbsp. minced garlic
1 1/2 tbsp. minced fresh ginger
1 1/2 c. grated carrots
Barbecued Chicken Breasts
Preparation
Step 1To make the noodles: Bring 3 quarts water to a boil. Add noodles and salt and stir; cook 5 to 6 minutes or until near tender. Meanwhile, combine sesame and olive oils in a large bowl. Drain noodles in a colander, rinsing lightly. Transfer to bowl and toss lightly with oils.Step 2Heat a broiler until red-hot. Place noodles in a flat circle on a baking sheet about 3 inches from broiler; cook 10 minutes or until golden brown. Flip with a spatula to brown other side. Remove from heat and keep warm in a low oven.Step 3To make the topping: In a bowl, whisk together broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons rice wine, sesame oil, sugar and cornstarch, until smooth. Set aside.Step 4Heat a well-seasoned wok or a large, deep, nonstick skillet over high heat. Add olive oil; heat until near smoking. Add leeks, garlic and ginger; stir-fry over medium-high heat until leeks are tender, about 1 1/2 minutes. Add carrots and remaining 2 tablespoons wine and stir-fry 1 minute. Add broth mixture and cook, stirring constantly until thickened, about 1 minute. Arrange browned noodles on a platter. Sprinkle chicken pieces on top, and pour vegetables and sauce over everything before serving.
