Scallion-Chicken Noodles

(Food & Wine)

INGREDIENTS
1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 cup peanut oil
1 cup finely chopped scallions (mladi luk!)
1 tablespoon finely grated fresh ginger
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves (perin)
DIRECTIONS
Bring a saucepan of water to a boil. Add the chicken thighs and
bring back to a boil. Remove from the heat, cover and let stand
until the chicken is cooked through, about 15 minutes. Drain the
chicken and cut it into 1-inch pieces.
Meanwhile, in a large pot of boiling salted water, cook the
noodles according to package directions until tender. Drain,
shaking out the excess water.
Wipe out the pot. Add the peanut oil and heat until shimmering.
Add the scallions and ginger and cook over moderately low heat
until fragrant, about 1 minute. Add the noodles and chicken
along with the soy sauce, sesame oil, sugar and a generous
pinch each of salt and pepper. Cook over moderately high heat,
tossing, until the noodles are coated and heated through, about
1 minute. Toss in the cilantro, transfer to bowls and serve.