Stir-Fried Noodles with Chicken, Ginger and Basil

Ingredients

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

Directions

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

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