Ribbon Cutting Ceremony
Stir-Fried Chicken and Pasta Ribbons Tossed with Soy-Ginger Vinaigrette and Fresh Vegetables
35 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by the magic of Asian stir-fries and the texture of Italian pasta, this warm salad is a culinary handshake between East and West. You'll learn how to turn humble pasta into slick, wok-tossed ribbons that make chicken and veggies sing with soy, ginger, and sesame.
Equipment needed
- Wok (or 12-inch nonstick skillet)
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and toss with 1 teaspoon of toasted sesame oil to prevent sticking. Set aside.
- 02In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, and the remaining 1 teaspoon sesame oil. Set aside.
- 03Pat the chicken strips dry with paper towels and season with a pinch of salt and freshly ground black pepper.
- 04Heat 1 tablespoon neutral oil in a large wok or high-sided skillet over medium-high heat until shimmering. Add the chicken in a single layer and let it sear for 2 minutes before stirring. Cook until just cooked through, about 4 minutes total. Transfer chicken to a plate.
- 05Add the remaining 1 tablespoon neutral oil to the wok. Toss in the bell pepper, carrot, snap peas, and half the scallions. Stir-fry until crisp-tender, about 2 minutes.
- 06Return the cooked chicken to the wok, along with the drained pasta.
- 07Pour the soy-ginger vinaigrette over everything. Toss vigorously with tongs until thoroughly combined and heated through, about 1-2 minutes.
- 08Remove from heat and toss in chopped cilantro. Transfer to a serving platter or shallow bowls.
- 09Garnish with sesame seeds and the remaining scallions. Serve warm.
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