Crispy Noodle Cakes With Hoisin Chicken

Crispy Noodle Cakes with Hoisin Chicken is a delightful and flavorful dish that combines the crunchiness of noodle cakes with the savory goodness of hoisin chicken. This recipe offers a unique and delicious way to enjoy Asian-inspired flavors. The dish can be garnished with Asian chile sauce, such as Sriracha, for those who enjoy an extra kick of spice.

Crispy Noodle Cakes with Hoisin Chicken is a visually appealing and satisfying dish that brings together a combination of textures and flavors. The crispy noodle cakes provide a satisfying crunch, while the tender chicken, mushrooms, and spinach offer a delightful mix of savory tastes. The sweet and tangy hoisin sauce brings all the elements together, creating a harmonious and delicious meal.

This dish can be served as a main course or as part of a larger Asian-inspired spread. It is a versatile and impressive dish that will surely be enjoyed by both family and guests.

SERVES: 2

INGREDIENTS:

• 1/4 lb. dried rice sticks (vermicelli)
• 1 Tbs. plus 1 tsp. Asian sesame oil
• 2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
• 1 tsp. dry sherry
• Kosher salt
• 2 Tbs. hoisin sauce
• 1 Tbs. soy sauce
• 2 tsp. rice vinegar
• 3 Tbs. canola oil
• 3 1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1 1/2 cups)
• 4 oz. baby spinach (4 lightly packed cups)
• Asian chile sauce, like Sriracha (optional)

INSTRUCTIONS:

1. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.
2. Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.
3. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
4. Heat 1 1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.
5. Wipe out the skillet with a paper towel. Heat the remaining 1 1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming 2 oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

NUTRITIONAL INFORMATION:

PER SERVING

• 750 CALORIES | 42G PROTEIN | 60G CARB | 35G TOTAL FAT | 4G SAT FAT |
  18G MONO FAT | 11G POLY FAT | 95MG CHOL | 1,240MG SODIUM | 4G FIBER

NOTE:

• This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.