A great, quick stirfry when you’re pressed for time. This is based on a Rachel Ray recipe, though I did alter the ingredients and method a bit to suit our tastes. The ginger and sesame flavors really go nicely together, and the combination of spicy, sweet and salty was just awesome. Next time I would ask the butcher to slice the meat into smaller strips, though…the way it was cut this time was a bit overbearing for the dish, but even so, we were thoroughly impressed with the taste and the lovely contrast in textures and flavors.
1 pound spaghetti (I used 500 grams, which is actually 1 1/4 pounds)
1 1/2 pounds chicken breast, sliced into thin strips
a spritz of oil for sauteeing
4-6 cloves garlic, minced (depending on size and potency…about 3-4 tablespoons after mincing)
a generous piece of ginger (about 3 tablespoons after mincing)
3 cups green onions, roughly chopped
2-3 cups napa cabbage, sliced chiffonade
1/4 cup toasted sesame seeds
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup sweet soy sauce (I like “Twin Boy” brand), divided
fiery pepper oil to taste (and/or ground cayenne)
salt and freshly ground black pepper to taste
In a large stockpot bring salted water to a boil.
Cook spaghetti according to package directions.
Meanwhile, chop veggies, and reserve.
Whisk soy sauce, sesame oil and 2 tablespoons sweet soy in a small bowl and reserve.
Heat a small amount of oil over fairly high heat (I only used a spritz of sunflower oil in a large nonstick pan).
Toss in garlic first, stirring constantly until just golden, then add ginger and continue to stir for about another minute, until fragrant.
Add chicken and season with salt and pepper, stirring well, and tossing around to brown evenly on all sides. This should take about 10 minutes.
When pasta is cooked to al dente, drain and place back into the stock pot.
Mix with soy/sesame mixture, tossing to coat well.
Season with salt, pepper and pepper oil/cayenne…maybe a little garlic powder too, if you’re so inclined.
Mix it up, cover and reserve.
When chicken is looking about done, toss in green onions and napa (reserve a little napa for garnish), tossing around, stirring, just until colors pop, about a minute or two.
Add remaining 2 tablespoons sweet soy sauce, stirring to combine.
Adjust seasonings to taste.
Serve sesame noodles in bowls, topped with ginger chicken stirfry and garnished with extra napa cabbage.