RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS

Rice Noodles With Stir-Fried Chicken, Turnips and Carrots image

Turnips are a perfect winter vegetable for a hearty stir-fry.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

7 ounces rice stick noodles
1/2 cup chicken broth or vegetable broth
1 tablespoon soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons peanut oil or canola oil
1 pound chicken breasts, cut across the grain into slices 1/4 inch thick
3/4 pound carrots, peeled and cut into 2-inch-long julienne (matchsticks)
3/4 pound turnips, peeled and cut into 2-inch-long julienne (matchsticks)
2 tablespoons sesame seeds
Salt to taste
1/2 teaspoon sugar
1/4 cup coarsely chopped cilantro
2 teaspoons sesame oil

Steps:

Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams