Name: Noodle Cake with Chicken and Maple Soy Ginger Glaze
Yield: 4 servings
Ingredients: 4 Tbsp vegetable oil; ½ red pepper, julienned; ½ red onion, julienned; 1 30 oz package thin rice noodles, cooked; 2 Tbsp soy sauce, preferably, Japanese; 1 Tbsp chili paste; 2 Tbsp chopped fresh coriander; 3 Tbsp chopped fresh ginger; 1 tsp chopped garlic; 1 tsp chopped shallot; ½ cup maple syrup; ¼ cup soy sauce, preferably, Japanese; 4 chicken, breasts; salt and pepper, to taste; 2 baby bok choy, cut into quarters; 2 carrot, halved; 6 large shiitake mushroom, halved; 4 piece Chinese broccoli

Yields

4 servings

Recipe courtesy of Robert Chin,Sous Chef, Park Hyatt Hotel, Toronto.

ingredients

Noodle Cake

Tbsp vegetable oil

red pepper, julienned

red onion, julienned

1 30

oz package thin rice noodles, cooked

Tbsp soy sauce, preferably, Japanese

Tbsp chili paste

Tbsp chopped fresh coriander

Maple Soy Ginger Glaze

Tbsp chopped fresh ginger

tsp chopped garlic

tsp chopped shallot

cup maple syrup

cup soy sauce, preferably, Japanese

Chicken

chicken, breasts

salt and pepper, to taste

Vegetables

baby bok choy, cut into quarters

carrot, halved

large shiitake mushroom, halved

piece Chinese broccoli

Ingredient Substitution Guide

directions

Step 1

Heat 2 tablespoons oil in a non-stick pan. Sauté red peppers and red onions.

Step 2

Add the cooked noodles and sauté just to loosen the noodles.

Step 3

Add in remainder of ingredients until incorporated. Remove from heat.

Step 4

Place one quarter of the noodle mixture into an 8-inch non-stick skillet. Let noodles cook over medium heat until they are crispy on the bottom and hold together.

Step 5

Turn out onto a plate. Repeat with remaining noodles.

Step 6

Sauté ginger, garlic and shallots in a small pan. Add soy sauce and maple syrup. Let reduce about 10 minutes on medium heat to a syrup consistency.

Step 7

Season chicken breasts. Sauté chicken breast until golden and cooked through.

Step 8

Blanch bok choy, carrots, and Chinese broccoli in boiling water.

Step 9

Sauté shitake mushrooms.

Step 10

Add blanched vegetables and season. Continue sautéing until vegetables are cooked.

Step 11

Arrange vegetables and sliced chicken on a plate along with the noodle cake. Drizzle with the maple soy ginger glaze.

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Noodle Cake with Chicken and Maple Soy Ginger Glaze