Sunday, 15 June 2014

Chinese Noodle Bowl

Chinese Noodle Bowl

I know, I served it on a plate but I am still going to call it a noodle bowl



1/3 Cup Soy Sauce
3 Teaspoons Sesame Seed Oil
1 Teaspoon Olive oil
3 Cloves Garlic
1-2 Tablespoons Ginger Root
1 Lime, zest and juice

Other Ingredients:

1-2 Teaspoons Chinese Five Spice Powder
2 Teaspoons fresh cracked Black Pepper
1 Onion
1 Green Bell Pepper
1 Cup fresh Spinach Leaves
3 Chicken Breasts, bone, skin and excess fat removed
2-3 Tablespoons Sesame Seeds
Green Onions
Lemon wedges
4 Servings of Chinese egg noodles, or plain ramen style noodles
Cooking oil

Special Tools:

I always use my big red cast iron wok when doing any sort of Asian meal. . . but I am certain a normal skillet would also work. A big normal skillet.


To prepare the sauce measure out the soy sauce, sesame oil, and olive oil into a small bowl. Peel and grate the ginger, finely dice the garlic cloves and zest the lime. 

In a stone mortar with a pestle smash and mash the grated ginger, diced garlic cloves and lime zest with about 1 teaspoon of salt until it is a fine paste. Add the juice from the lime and mix well. 

Add the paste mix to the small bowl and gently whisk until evenly combined.

Slice the chicken into finger sized strips, or however you like to dice your chicken. In a large stainless steel bowl add 1/3 Cup of the sauce and the sliced chicken breasts. Turn the chicken breasts in the bowl to coat them with the marinade. Allow chicken to marinate for at least 15 minutes, but can be marinated over night as well.The longer it marinates the stronger the flavor will be in the chicken. Set aside the remaining sauce.

Finely mince the onion and chop the green bell pepper, if desired shred or chop the spinach as well. 

In a dry large skillet over medium heat, toast the sesame seeds, shaking/stirring occasionally until they are lightly golden and very fragrant. Once sesame seeds are toasted transfer to a small bowl and set aside.

Return the skillet to the stove and lightly oil it. Allow the oil to heat for about 5-8 minutes.

Set a large pot of salted water to boil over high heat.

Add the onion to the heated skillet, season with salt, pepper and about 1/2 teaspoon of the five spice blend. Saute the onion until translucent and beginning to soften. Add the chicken to the skillet. Season the chicken with salt, pepper, and more of the five spice blend. 

Stir fry cook the chicken until cooked through and no longer pink inside. This takes between 10-20 minutes.

Once chicken is cooked through, drain any excess water that might have collected in the skillet.

Add the bell pepper and spinach. Cover and steam cook the vegetables for about 5 minutes. 

By now the pot of water should be boiling, add the noodles and cook according to package directions. 

Add the remaining sauce to the skillet. Add the cooked noodles and using kitchen tongs, gently turn the noodles over to coat them in the sauce and distribute the chicken and vegetables.

Finely slice the green onions.

To serve, transfer desired portion into a bowl, garnish with toasted sesame seeds, sliced green onions and a lemon wedge.


Other Places:

Something for a party:

Cheese Ball

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