The Sous Chef Series Is Back!

Sous Chef Series

The wait is over: Sous Chef Series is back! Starting this week, each Monday will bring a new email profile of one of the country’s most exciting sous chefs. With our partner Tasting Table, we’ll follow these talented professionals out of their restaurants and into their home kitchens as they prepare exclusive recipes for our readers. Sign up today for free and take a peek into the personal lives of the country’s most exciting culinary talent.

 

This week kicks off with Titus Wang, Sous Chef at New York City’s Annisa, where the 27-year-old Taiwan native has worked his way up the ranks after starting as an intern. He shares with us a simple recipe for a personal late-night favorite of his: Stir-Fried Noodles with Chicken, Ginger and Basil. See the full story at SousChefSeries.com, or try his recipe below.

 

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.

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