Target: 6 × 4 inches · landscape

Hoisin Chicken Noodles with Carrots

35 min · 4 servings

Ingredients

□

□ 1 lb boneless, skinless chicken breast

□ 1 tbsp neutral high-heat oil

□ 2 medium carrots

□ 3 scallions

□ 2 garlic cloves

□ 1 tbsp finely grated fresh ginger

□ 1/4 cup hoisin sauce

□ 2 tbsp low-sodium soy sauce

□ 1 tbsp unseasoned rice vinegar

□ 1/3 cup water

□ 1 tsp toasted sesame oil

□ 1 tsp cornstarch

□ 2 tbsp cold water

□ 1 tbsp toasted sesame seeds

□ 1/4 tsp red pepper flakes

1. Slice chicken, carrots, and scallions. Whisk hoisin, soy, vinegar, water, sesame oil, and pepper; mix cornstarch with cold water separately.

2. Boil noodles until springy. Sear chicken in a hot oiled wok until browned and just opaque; move it to a plate.

3. Stir-fry carrots and scallion whites, then briefly cook garlic and ginger. Simmer sauce and add slurry until lightly glossy.

4. Toss in chicken and drained noodles until hot; loosen with water if needed. Finish with scallion greens and sesame seeds.

Cook’s note: Keep the wok hot and work quickly so the carrots stay crisp and the glaze stays light.