Grilled Hoisin Chicken with Asian Noodles
As soon as I saw this recipe from Gourmet, I knew I had to make it as soon as possible (and I was right; it got 2 literal thumbs up from Greg). The original recipe called for duck confit, but since I don’t usually have that lying around, I switched it for chicken. The original recipe also used almost no oil and the noodles were really dry, so I did what I never do and added more oil to the recipe. If the noodles still seem dry you can add some more sesame or canola oil to the finished noodles and toss to incorporate. I also made a mistake and put the Sriracha in the noodle sauce, instead of the chicken glaze, but that’s a mistake I’d repeat. Serves 4 generously.
Vegetarian note: You could easily substitute tofu for the chicken by cooking it in a grill pan and brushing it with the glaze.
7 oz (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
2 T canola or vegetable oil
2 medium carrots, cut into matchsticks
1/4 lb Chinese long beans or regular green beans, cut into 1-inch lengths
4 chicken breasts
1/2 cup chopped scallions (optional)
2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1/4 cup soy sauce
3 tablespoons Chinese black vinegar (balsamic will also work)
2 teaspoons Sriracha (Southeast Asian chile sauce)
1 1/2 tablespoons packed dark brown sugar
2 teaspoon Asian sesame oil
1 garlic clove, finely chopped
Serve noodles topped with chicken breast and scattered with fresh herbs.