WOW CRISPY NOODLES WITH CHICKEN YOU ARE GOING TO LOVE THIS ENJOY DAN:

STIR-FRY CHICKEN WITH PAN FRIED NOODLES by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds chicken tenders, skinless, boneless

12 oz’s fresh soba noodles

3 tablespoons grape-seed oil

1 cup chicken broth

2 teaspoons cornstarch

5 garlic cloves, sliced thin

1 thumb size fresh ginger, peeled and sliced into thin matchsticks

4 scallions, cut thin on the bias

2 tablespoons soy sauce

2 tablespoons Marsala cooking wine

1 tablespoon green curry paste

1/2- cup roasted peanuts, chopped



DIRECTIONS:

1. Bring 3 quarts of salted water to a boil.

2. Add noodles and cook, about 3 minutes.

3. Drain, toss and add 2 scallions.

4. Marinate the chicken in 1 tablespoon soy sauce, and 1 tablespoons Marsala for about 20 minutes.

5. In a bowl whisk together remaining soy sauce, Marsala, broth, and cornstarch.

6. In a cast-iron skillet over medium-high, heat 1 tablespoons oil until smoking.

7. Add noodles to skillet and with another skillet, press into noodles.

8. Cook until crisp, about 2-3 minutes.

9. Flip and add I tablespoon oil and do the same process.

10. Place noodles on serving platter.

11. Add remaining oil, curry paste, garlic, ginger, to a wok over high heat and cook until fragrant about 1 minute, add chicken and cook about 4-5 min.

12. Stirring continually.

13. Cut crispy noodles into wedges and place chicken on top with remaining scallion and roasted peanuts. ENJOY DAN: (ROCK-ON)