Tiny Urban Kitchen

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Garlic Chicken with Golden Noodles + Giveaway!

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Ever since I was a kid, I’ve always loved “liang mian huang,” the (literally) “two-faced” pan-fried noodle dish that you see at every Cantonese restaurant. Although the sauce-drenched center of the noodle “cake” usually had more flavor, I always opted for the crunchy, edge pieces.

I was thrilled when I discovered a recipe for this exact dish in A Spoonful of Ginger, a multiple award-winning Chinese cookbook by Nina Simonds.

Nina Simonds is a dear family friend and I’ve known her for as long as I can remember. She’s also a wildly successful cookbook author, having won multiple awards (James Beard Foundation Book Award, IACP Cookbook Award just to name a few) and named in Newsweek Magazine as one of “America’s Top 25 Asian Hands.”

Nina has studied cooking extensively in Asia. Her cookbooks take classic Asian recipes and adapt them in a way that’s simple, delicious, and suitable for the Western kitchen (and often Western supermarkets!).

 I had never considered making golden pan-fried noodles myself at home.  I always assumed I needed some hot wok or some fryer or something (nothing a tiny kitchen would have!). Nina has adapted the traditional Chinese method for the Western kitchen by making use of the broiler function of an oven.

Ingenious!


First, boil some thin egg noodles (I used ultra thin angel hair pasta, which worked great). After draining the pasta, toss in sesame oil and safflower oil, and then broil for about 10 minutes.

Flip over (this was the hardest part!) and then broil the other side for about 5 minutes or until golden brown. You can then leave the noodles in the oven on warm until your are ready with the rest of your dish.

Saute chicken briefly in a hot wok until it is no longer raw. Set chicken aside.

Clean the wok and then saute the aromatics (onions, garlic, and ginger) followed by the vegetables (in this case, snap peas).

Once everything is cooked, add back in the chicken, add the premixed “sauce” (oyster sauce, broth, wine, etc), and then toss to combine.

Throw all this on top of the crispy noodles and serve!

What dramatic presentation!

I like this particular recipe because it teaches a core technique that you can apply to a wide range of dishes. In the book, Nina briefly discusses how she loves cooking this dish during the winter because the dish is very “warming” (this book is focused on the Chinese concept of ying and yang [warm and cool] and how it applies to food). In the summer, however, she will substitute the beef with chicken or seafood and add many more vegetables.

GIVEAWAY!
I am thrilled to tell you about an exciting giveaway! In celebration of the re-release of her popular award-winning cookbook, A Spoonful of Ginger, Nina is hosting a giveaway contest where she’s giving away TEN Chinese cooking starter kits! Better yet, she’s promised to give away an additional FIVE starter kits specially to Tiny Urban Kitchen readers!

This kit is loaded with tons of useful supplies for someone who’s just getting started with Chinese cooking.

  • A 14-inch rolled steel, heavy-gauge wok with wooden handles
  • A dome lid that fits perfectly in the wok, transforming it into a steamer or braising pan (not pictured)
  • A Chinese shovel that is designed to conform to the sides of the wok, making tossing food in the pan a breeze
  • A traditional Chinese handled strainer with a mesh wire basket that is used to scoop food out of a pan of hot oil or water and is an excellent strainer.
  • A steamer rack that fits perfectly into the bottom of a wok or any pan and holds a heatproof plate or bowl which contains the uncooked food.
  • A set of handsome, jet-black chopsticks
  • An autographed copy of the newly-reissued, best-selling cookbook, A Spoonful of Ginger, which won both the James Beard and IACP cookbook award for health

To enter you must complete all three of the below:

1. Follow @SpicesofLife on twitter
2. Retweet tweets containing #SpoonfulContest (you can do this automatically if you enter through her contest site here
3.  Leave a comment below telling me your favorite Chinese dish!

Contest Ends June 25, 2011
Update! The contest has been extended until JULY 2, 2011. Additionally, Nina is giving away an additional 4 wok kits plus 5 additional “runner ups” will get a free copy of the book!

GOOD LUCK!

For full details and to sign up, go to Nina’s contest site here.



Garlic Beef (or chicken!) with Golden Noodles

Adapted from A Spoonful of Ginger by Nina Simonds

1 1/2 lb boneless chicken

Marinade
3 1/2 T soy sauce
2 T rice wine or sake
2 T minced garlic
1 T cornstarch

3/4 lb thin egg noodles (vermicelli or angel hair)
1 1/2 tsp toasted sesame oil mixed with 1 tsp safflower or corn oil
5 1/2 T safflower or corn oil
2 T minced garlic
1 1/2 T minced fresh ginger
1 1/2 red onions
3/4 lb fresh snap peas
2 T rice wine or sake

Oyster Sauce
1 1/2 cup classic chicken broth
6 T oyster sauce
1 12/ T rice wine or sake
1 tsp soy sauce
1 tsp toasted sesame oil
1 1/2 T corn starch

1. Cut chicken into thin slices on the diagonal. Put the slices in a bowl, add the Marinade, and toss lightly to coat. Let marinate for 20 minutes.

2. Boil noodles according to the box instructions until tender. Drain in colander. Rinse lightly to remove starch, and drain again through a colander. Pour the toasted sesame oil-safflower oil over the noodles and toss to coat. Spread the noodles out on a large baking sheet.

3. Heat broiler until very hot. Place the noodles 3 inches under the broiler ad cook for about 20 minutes, until they are golden brown. Flip them over with a spatula and brown on the other side. Cook until golden brown. Turn off the broiler and keep the noodles warm in an oven on low.

4. Heat a well-seasoned wok or large skillet, add 3 1/2 T of oil, and heat until nearly smoking. Add chicken slices, and stir-fry over high heat until they lose their raw color and separate. Remove with a handled strainer and drain in a colander. Clean the wok.

5. Reheat the wok, add the remaining 2 T oil, heat for about 20 seconds, and add the garlic, ginger, and red onions. Stir-fry for 2 minutes, until the onion is soft. Add the snap peas and rice wine, and stir-fry for another 2 minutes, or until the snap peas are almost tender. Pour in the premixed Oyster Sauce and stir-fry until it thickens, taking care to prevent lumps. Add the cooked beef, and toss lightly in the sauce. Place the browned noodles on a platter and scoop the chicken and snap peas on top. Serve.

Disclaimer
Nina Simonds is a family friend whom I have known for decades. I received one of the starter cooking kits for free.

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

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Comments

  5. Favorite Chinese dish is beef chow fun.  the flat noodles are the best! (though your recipe here looks awesome…  it’s been a while since i’ve had those crunchy noodles that get soft under the sauce)

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  10. Xi hong shi chow ji dan!  Stir fried egg and tomato.  I ate it nearly everyday when I lived in China and I really ought to learn how to prepare it!

    Reply

  11. no way!! I definitely want to try this. Did you use “normal” angel hair, nothing asian-y? 

    Reply

  13. I’d love this Asian cooking kit! I think my Chinese husband would thank you for the meals I would learn to make!

    Reply

  20. I literally just said to my sister ” we need to buy a wok”! I haven’t discovered my favorite Chinese dish yet, but I am going to be exploring several new recipes next month, including this one!

    Reply

  23. thanks for holding this wonderful giveaway! i’ve always wondered how they make this noodle dish – i love Nina’s take on it! it’s a lot healthier than what i imagined the process to be at most restaurants! my favorite chinese dish of all times is my dad’s shanghainese style red sauce pork belly with chestnuts and hardboiled eggs. absolutely delicious!

    Reply

  24. I certainly look forward to the results of this giveaway, and even if I don’t win, I’ll likely pick up a copy!  I studied abroad in China when I was in school, and I still find myself craving some of the street food we loved.  Steamed breads with pockets of veggies inside and all varieties of noodles – yum!

    Reply

  25. That noodle dish looks very delicious, but my favorite Chinese dish is probably Shanghai dumplings! Or even just hand-pulled noodles! And I’ll never say no to stir-fried snow pea shoots (although that’s more Singaporean!).

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  31. I love pan fried noodles!  But my favorite dish in my dad’s beef chow foon with chinese broccoli.

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  32. Pan-fried noodles! Oh my goodness, I haven’t had pan-fried noodles in so long, and I love them so, so much. This looks heavenly — I would NEVER have thought to broil the noodles to make them crunchy!
    Thanks for introducing me to Nina’s work: I am looking forward to following her & trying out some of her other dishes. I bet she’s covered my favorite go-to Chinese comfort food: Egg-drop soup!

    Reply

  33. It is so hard to choose. Probably Xiao Long Bao? Or maybe Mapo Tofu? Or maybe the spicy lamb cumin dish from Xi’an Famous Foods in Flushing? 

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  38. Sichuanese and Cantonese cuisines are my favorites. I love 魚香茄子, 宮保雞丁 and 麻婆豆腐. Likewise, I can never give up enjoying dim sum at a Yum Cha cafe!

    Reply

  39. Very original using pasta! Any idea which Chinese egg noodle I should use for the original recipe? By the way, is your wok new? And doesn’t it need to be seasoned? 

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  42. I love too many Chinese dishes, but one that never fails to please is 三杯雞, or Three Cups Chicken. I LOVE taste of the basil.

    Reply

  45. My favorite Chinese dish depends on what I am in the mood for.  I love noodles so more likely than not I will end up either making or ordering noodles. If I order take out I might end up getting Braised Beef Chow Mein or dry-cooked beef and rice noodles or Singapore noodles. Nom nom nom nom!

    Reply

  46. P.S. The method to make the noodles crispy is ingenious! I’ve always tried to crisp it up in the wok, but without the BTUs of a restaurant burner, it just isn’t the same!  Thanks!

    Reply

  48. My favorite Chinese Dish is Peanut Butter Chicken. I discovered it in a little local place, but have never seen it anywhere else! Thanks for the opportunity to win this awesome Chinese Cooking Starter Kit!!!

    Reply

  49. My favorite has to be really crispy mongolian beef with a long of green onions and chilis…or crispy orange chicken. There’s this place my family always goes to and it’s delicious and the owners treat us like family =)

    Reply

  52. The chinese longevity noodles they serve at the end of banquets with mushrooms.  They used to serve them with crabmeat also.

    Twitter: xi90

    Reply

  53. What if I don’t have Twitter?

    My favorite Chinese dish is my mom’s braised oxtail!  This dish reminds me of one my mom makes… basically the same baked noodle part but add some green onions and oil!  And eat it with jook!

    Reply

  55. Awesome contest… would love to win this for my wife.  She’s a really good cook, loves Asian food and cookbooks, and has been wanting a wok for some time now.  My favorite Chinese food is her broccoli and beef stir fry.  We also love dim sum! She loves to cook with ginger, and I’m really hoping to win for her! 

    I am @techpatience on twitter, and followed the rules.

    Reply

  56. I dont have twitter account but I will leave my favorite anyways…
    Hands down favorite chinese dish/item is cream cheese won tons!!! Love the crunchy outside but yet creamy inside!!

    Reply

  57. I don’t have a favorite Chinese dish because there are too many.  I like bitter melon with scrambled eggs.

    Reply

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