Brocolette Shanghai Noodles with Salt and Pepper Chicken
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Makes 4 servings
INGREDIENTS
  • For Salt Pepper Chicken
  • 1 tablespoon grape seed oil
  • 5 boneless, skinless chicken breast, butterflied
  • 1 tablespoon salt
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh thyme, chopped
  • For Broccolette Noodles
  • 1 pound dried Chinese egg noodles
  • 1 tablespoon Asian dark sesame oil
  • 2 tablespoons grape seed oil
  • 1 medium yellow onion, thinly sliced
  • 1 pound broccolette, trimmed and cut into approximately 2” pieces
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 1½ tablespoons finely grated fresh ginger
  • A good pinch of red pepper flakes
  • ½ cup chicken stock
  • 3 tablespoons oyster sauce
DIRECTIONS
  1. Salt Pepper Chicken
  2. Preheat oven to 400ºF
  3. Add oil to a rimmed baking sheet. Place chicken and sprinkle with salt, pepper and thyme. Bake for 20 minutes.
  4. Cut chicken into thin strips.
  5. Shanghai Noodles
  6. Bring a large pot of salted water to a boil and add noodles; cook, stirring occasionally, until al dente, about 4-5 minutes. Drain and rinse noodles according to your noodle package instruction. Toss the noodles with the sesame oil and set aside.
  7. Vegetables
  8. In a skillet over medium high heat, warm oil. Add onion, and cook until soft and fragrant. Stir in broccolette and bell pepper, and stir-fry the vegetables until soft, about 5 to 8 minutes. Add garlic, ginger, and red paper flakes, cook for another 3 minutes.
  9. In a small bowl, stir together chicken stock and oyster sauce and set aside.
  10. Together
  11. Add chicken, noodles and chicken stock mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Serve immediately.
Recipe by Flavor and Friends at http://flavorandfriends.com/brocolette-shanghai-noodles-with-salt-and-pepper-chicken/