Sous Chef Series <span class="colon">::</span> Titus Wang’s Stir-Fried Noodles with Chicken, Ginger and Basil

April04

Sous Chef Series :: Titus Wang’s Stir-Fried Noodles with Chicken, Ginger and Basil

It's not everyday you get inside intel - and recipes - from some of the country's best restaurant talent. Thankfully for all of us, Tasting Table, one of my favorite food sites, just blew the kitchen doors wide open giving us a behind-the-scenes-look at a day in the life of a select group of sous chefs. Tasting Table's annual Sous Chef Series dishes out secrets, tips and techniques while inviting its readers to cook up one of the chefs' recipes right at home. A very lucky me, I've signed up to take on this task for the next few weeks. First up, we're test-driving an addictive stir-fry dish from TItus Wang of Annisa in NYC's West Village. His stir-fried noodles with chicken, garlic and basil scream with layers of fresh, aromatic flavor from ginger, garlic and Thai basil along with a nice hit of heat from Thai chilies. Asian comfort food like none other. Get Titus's full story and his cooking tips here and his recipe below.

Titus Wang's Stir-Fried Noodles with Chicken, Ginger and Basil

Serves :: 4

Ingredients

1 pound cooked Chinese egg noodles (or cooked spaghetti)

¼ cup untoasted sesame oil

One 2-inch piece fresh ginger--scraped, halved crosswise and each half sliced lengthwise into thin planks (8 to 10 pieces total)

8 medium garlic cloves, peeled and left whole

4 boneless, skinless chicken thighs sliced into 1-inch pieces

2 red chiles (such as Fresno chiles), halved lengthwise

¾ cup Chinese rice wine (or dry sherry or dry sake)

2 tablespoons soy sauce

1 tablespoon granulated sugar

5 scallions, trimmed and thinly sliced on a bias

1 cup Thai basil leaves (or ⅔ cup mint leaves and ⅓ cup basil leaves), roughly torn if large

Salt and freshly ground black pepper

Directions

1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.

2. Heat a large skillet over medium-high heat for 2 minutes. Add the sesame oil and ginger and cook until fragrant, stirring often, about 1 minute. Add the garlic and cook, stirring often, until both the ginger and garlic are golden, about 1 minute longer.
3. Stir in the chicken and cook, stirring often, until golden brown, 4 to 5 minutes. Add the chiles, rice wine, soy sauce and sugar and cook until the chicken is cooked through, 1 to 2 minutes longer.

4. Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.

TAGS: basil, chicken, ginger

posted: 04.04.12

8 Comment(s)

Sunday, May 27, 2012

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Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com.

—Markus

Sunday, May 27, 2012

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Monday, July 16, 2012

I am trying to make homemade yakisoba, and I am having a lot of trouble figuring out what type of norske automater noodles to buy. I know that the noodles are supposed to be wheat noodles, and therefore soba is not the type of noodles used.

—Zack

Tuesday, August 14, 2012

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Wednesday, August 29, 2012

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Wednesday, August 29, 2012

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MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.