Stir-Fried Noodles with Chicken, Ginger and Basil


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


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.

Recipe adapted from Titus Wang, sous chef, Annisa, New York City

Spicy Stir-Fried Pork


1 pound pork cutlets, trimmed of extra fat and sliced crosswise into ¾-inch-wide strips
One 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
1 garlic clove, finely chopped
2 teaspoons garlic-chile paste
1½ teaspoons low-sodium soy sauce
1 tablespoon grapeseed or canola oil, divided
15 scallions, trimmed and sliced into 2-inch-long pieces


1. To a medium bowl, add the pork, ginger, garlic, garlic-chile paste, soy sauce and 1 teaspoon of the oil. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Heat a large nonstick skillet over high heat for 1 minute. Add 1 teaspoon of the oil, swirl the pan to coat, then add the scallions. Cook the scallions, stirring occasionally, until they are blistered in spots and tender, about 2 minutes. Transfer the scallions to a large plate. To the hot skillet, add the remaining 1 teaspoon of oil. Add the marinated pork and cook, stirring occasionally, until the pork is browned and cooked through, 2 to 3 minutes. Return the scallions to the skillet and toss to combine. Transfer the pork and scallions to a platter and serve. Calories per Serving: 190; Sodium: 280mg; Total Carbohydrate: 5g; Fiber: 2g; Fat: 8g
Recipe from the Tasting Table Test Kitchen





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