Ingredients
Scale
- 1 coil wonton noodles / 1/4 lb. angel hair pasta cooked al dente, reserve pasta water
- 1 tablespoon pasta water
- 1/2 stalk Chinese kale (kai lan), separate stalks and leaves
- 1 teaspoon pickled jalapeno
- 1 teaspoon fried shallots
Sauce:
- 1 1/2 teaspoons thick soy sauce
- 1 teaspoon thin soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon shallot oil
- Pepper to taste
Chicken:
- 1 boneless, skinless chicken breast
- 1 1/2 teaspoons hoisan sauce
- 1 teaspoon honey
- 1 teaspoon oyster sauce
- 1 teaspoon thick soy sauce
- 1/2 teaspoon five spice powder
Instructions
- Combine the chicken sauces together and coat the chicken on both sides
- Line a baking tray with foil and bake the chicken at 350 degres F for 20 minutes
- Baste the chicken with the remaining marinade and broil at 450 degrees F for 8 minutes. Cut the chicken into slices
- Bring a pot of water to a boil and blanch the wonton noodles for 3-4 minutes, until the water becomes thick and starchy
- Mix together the sauce ingredients and toss the noodles in it, adding 1 tablespoon of reserved pasta water
- Blanch the greens in the remaining water for 30 seconds or until it turns bright green
- Dish the noodles with the greens, arrange the chicken slices with it and garnish with pickled jalapeno and fried shallots