| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons oyster sauce
- 6 tablespoons vegetable oil, plus more for the grill
- 1/2 teaspoon five-spice powder
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken thighs (4 to 6 pieces)
- 8 ounces thin Chinese stir-fry noodles or ramen noodles
- 2 carrots, thinly sliced on the diagonal (about 1 cup)
- 4 ounces snow peas, halved
- 2 bunches scallions, roughly chopped
- 1 2-inch piece fresh ginger, roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
Instructions
- Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
- Oil the grill grates. Grill the chicken until lightly charred and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and let rest.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears.
- Finely chop the scallions and ginger in a food processor. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce.
- Slice the chicken and serve over the noodles.
Nutrition Facts
| Calories | 640 |
| Total Fat | 32 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 156 milligrams |
| Sodium | 1543 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Sugar | 3 grams |
Reviews
This is one of my daughters favorite recipes! I always have to make a big batch because it gets eaten! It is also excellent as a cold noodle salad type dish the next day. I make extra to take for lunches for the week often. I like to use linguine fini or small linguine pasta. I feel it holds up best and doesn’t stick together and get clumpy as much.
Not really sure why a 5 star rating?
Couldn’t even taste the oyster sauce nor the Five Spice.
Giving a 2 star because it was nice and tender after resting off the grill.
Couldn’t even taste the oyster sauce nor the Five Spice.
Giving a 2 star because it was nice and tender after resting off the grill.
Very good. Made according to recipe other than a little extra ginger.