Teriyaki Chicken

INGREDIENTS

• 4 boneless chicken breasts (about 6 ounces each), with or without skin
• ¼ cup teriyaki sauce, plus extra if needed
• peanut or corn oil, for brushing

SESAME NOODLES

• 8 ounces dried thin soba noodles
• 1 tablespoon toasted sesame oil
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons finely chopped fresh parsley
• salt and pepper, to taste

1. Using a sharp knife, score each chicken breast diagonally across three times. Rub all over with teriyaki sauce. Set aside in the refrigerator to marinate for at least 10 minutes and up to 24 hours.
2. Meanwhile, preheat the broiler to high. To make the sesame noodles, cook the noodles according to the package directions. Drain well and set aside.
3. Lightly brush a ridged grill pan with peanut oil. Add the chicken breasts, skin-side up, and brush again with a little extra teriyaki sauce.
4. Grill the chicken breasts, brushing occasionally with extra teriyaki sauce, for 15 minutes, or until tender and no longer pink when cut into the thickest part of the meat.
5. Meanwhile, heat a wok over high heat. Add the sesame oil and heat until it shimmers.
6. Add the noodles and stir around to heat through, then stir in the sesame seeds and parsley. Season with salt and pepper.
7. Transfer the chicken breasts to warm plates and serve immediately with the noodles.

SERVES: 4
PREP TIME: 10 MINS, PLUS MARINATING
COOK TIME: 25 MINS

Chicken Chow Mein

This classic Chinese stir-fry is a familiar takeout favorite. Cooked at home, you can add any vegetables that you desire, making it not only delicious but adaptable.

INGREDIENTS

• 8 ounces dried medium Chinese egg noodles
• 2 tablespoons sunflower oil
• 2 cups cooked chicken breasts, shredded
• 1 garlic clove, finely chopped
• 1 red bell pepper, thinly sliced
• 4 ounces shiitake mushrooms, sliced
• 6 scallions, sliced
• 1 cup bean sprouts
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

1. Cook the noodles as per the package directions. Drain well and set aside. 
2. Heat a wok over medium heat, then add the oil. Add the shredded chicken, garlic, red bell pepper, mushrooms, scallions, and bean sprouts to the wok and stir-fry for about 5 minutes. 
3. Add the noodles to the wok, toss well, and stir-fry for an additional 5 minutes. Drizzle the soy sauce and sesame oil over the noodles and toss until thoroughly combined. Transfer to warm bowls and serve immediately.

SERVES: 4
PREP TIME: 5–10 MINS
COOK TIME: 15 MINS

Thai Chicken & Soba Noodle Salad

INGREDIENTS

• 8 ounces dried soba noodles
• 2½ cups shredded cooked chicken
• 1½ cups shredded cabbage
• 1 cucumber, peeled, seeded, and cut into matchsticks
• 1 red bell pepper, seeded and cut into matchsticks
• 3 scallions, thinly sliced, and ½ cup crushed roasted unsalted peanuts, to garnish

DRESSING

• juice of 1 lime
• 1 tablespoon Thai fish sauce
• 1 tablespoon packed light brown sugar
• 2 tablespoons smooth peanut butter
• 1 garlic clove, finely chopped
• 1–2 small hot red chiles, seeded and finely chopped
• 3 tablespoons vegetable oil
• ¼ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh mint leaves

1. Cook the noodles according to the package directions. Drain and rinse with cold water. Set aside to cool completely. 
2. To make the dressing, combine the lime juice, fish sauce, sugar, peanut butter, garlic, and chiles in a small bowl and whisk to mix well. Whisk in the oil until well combined and emulsified. Stir in the cilantro and mint. 
3. Combine the cooked noodles, chicken, cabbage, cucumber, and red bell pepper in a large bowl and toss to combine. Add the dressing and toss again to coat well. Garnish with scallions and peanuts and serve.

SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 10 MINS

Duck & Crispy Ramen Noodle Salad

INGREDIENTS

• 4 ounces dried ramen noodles (flavoring envelope discarded, if included)
• 2 duck breasts, halved (about 6 ounces each)
• 1 cup peanut oil
• salt and pepper, to taste
• 2 tablespoons sliced toasted almonds, to garnish

 DRESSING

• juice of 1 lime
• 2 tablespoons white miso paste
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• ¼ cup vegetable oil
• 1 teaspoon sesame oil

SALAD

• 1 small butterhead lettuce, torn into bite-size pieces
• 4 clementines, peeled and sectioned
• 1 red jalapeño chile, seeded and finely diced
• 1 avocado, diced
• 2 tablespoons sliced toasted almonds

1. Preheat the oven to 400°F. Line a plate with paper towels.
2. Cook the noodles according to the package directions. Drain and arrange in small clumps on the prepared plate and set aside to dry.
3. To cook the duck, heat a large, ovenproof skillet over medium heat. Pat the duck breasts dry and season with salt and pepper. Using a sharp knife, score the skin, making four to six slashes across the top of each breast, being careful not to cut into the meat. When the pan is hot, add the duck breasts, skin-side down, and cook for 5–6 minutes, or until most of the fat is rendered and the skin is brown and crisp. Turn and cook for 2 minutes on the other side, until just beginning to brown. Turn the breasts again and place the pan in the preheated oven. Roast for 7–9 minutes, or until a meat thermometer registers 130°F when inserted into the thickest part of the meat. Remove from the oven and let rest for at least 5 minutes before slicing. Slice across the grain into ¼-inch-thick slices.
4. To make the crispy noodles, line a plate with paper towels. Put the oil in a small saucepan and heat over high heat until just beginning to smoke. Using tongs, add the noodles, one clump at a time, and cook for about 20 seconds, until golden brown. Turn and cook on the other side for an additional 15–20 seconds, until golden brown. Transfer to the prepared plate to drain.
5. To make the dressing, whisk together the first five ingredients in a small bowl. Add the vegetable oil and sesame oil and whisk until combined and emulsified.
6. To assemble, toss together the salad ingredients in a large bowl. Drizzle ¼ cup of the dressing over the salad and toss to coat. Divide the salad among the plates and top each with several slices of duck, sprinkle with the almonds, and drizzle with a little more dressing. Add the noodles and serve immediately.

SERVES: 4
PREP TIME: 20 MINS
COOK TIME: 15 MINS

Chinese Chicken Salad

INGREDIENTS

• 3 skinless, boneless chicken breasts (1 pound in total), cut into bite-size pieces
• 2 teaspoons soy sauce
• ¼ teaspoon white pepper
• 2 tablespoons peanut oil, plus extra for deep-frying
• 2 ounces thin rice noodles
• ½ head Chinese greens, thinly sliced diagonally
• 3 scallions, green parts included, sliced diagonally
• ½ cup almonds with skin, sliced lengthwise
• sesame seeds, to garnish (optional)

DRESSING

• ⅓ cup olive oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• a few drops sesame oil
• salt and pepper, to taste

1. Sprinkle the chicken with the soy sauce and white pepper. To make the dressing, whisk the ingredients together in a bowl until well blended.
2. Heat a wok over high heat, then add the peanut oil. Stir-fry the chicken for 4–5 minutes, until brown. Drain on paper towels and let cool. Wipe out the wok.
3. Pour enough peanut oil for deep-frying into the wok. Heat to 350-375°F, or until a cube of bread browns in 30 seconds, then fry a few noodles at a time until puffed up and crisp. Remove and drain on paper towels.
4. Arrange the Chinese greens in a shallow serving dish. Place the noodles in a pile on top of the greens on one side of the dish. Arrange the chicken, scallions, and almonds in the remaining space. Whisk the dressing again and pour it over the salad. Garnish with the sesame seeds, if using. Serve immediately.

SERVES: 4
PREP TIME: 20 MINS
COOK TIME: 10 MINS

Roasted Duck Soup with Mushrooms & Eggs

INGREDIENTS

• ½ ounce dried shiitake mushrooms
• 7¼ cups chicken stock or duck stock
• ¼ cup Chinese rice wine, dry sherry, or dry white wine
• 4-inch piece fresh ginger, peeled and sliced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 cinnamon stick
• 1 star anise
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 cups shredded roasted duck (preferably dark meat)
• 6 ounces fresh shiitake mushrooms, sliced
• 6 ounces dried ramen noodles (flavoring envelope discarded, if included)
• 4 scallions, sliced diagonally into 1-inch pieces
• 4 eggs
• chili oil, to garnish

1. Soak the mushrooms in hot water for 30 minutes. Drain, reserving the liquid, and slice.
2. Combine the stock, wine, mushroom soaking liquid, ginger, vinegar, soy sauce, sesame oil, cinnamon stick, star anise, pepper, and salt in a large saucepan. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Strain the stock and discard the ginger slices. Return the stock, star anise, and cinnamon stick to the pan. Bring back to a simmer and add the duck meat, the reserved soaked dried mushrooms, and the fresh mushrooms. Simmer for an additional 20 minutes, or until the mushrooms are tender. Remove the cinnamon stick and star anise, increase the heat, and bring the soup to a boil.
3. Add the noodles and cook, breaking them up with a spoon as needed, for about 3 minutes, or until tender. Stir in the scallions.
4. To cook the eggs, fill a medium saucepan halfway with water and bring to a boil over high heat. Reduce the heat to low and carefully crack the eggs into the water. Cook for 4 minutes.
5. Ladle the soup into warm bowls and top each with an egg. Garnish with a few drops of chili oil and serve immediately.

SERVES: 4
PREP TIME: 10 MINS, PLUS SOAKING
COOK TIME: 50 MINS

Chicken Noodle Soup

INGREDIENTS

• 2 skinless, boneless chicken breasts
• 8½cups water
• 1 onion, with skin left on, cut in half
• 1 large garlic clove, cut in half
• ½-inch piece fresh ginger, peeled and sliced
• 4 black peppercorns, lightly crushed
• 4 cloves
• 2 star anise
• 1 celery stalk, chopped
• 6–8 baby corn, sliced
• 2 scallions, finely shredded
• 4 ounces dried rice vermicelli
• 1 carrot, peeled and shredded
• salt and pepper, to taste

1. Put the chicken breasts and water into a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.
2. Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt. Continue to simmer for 20 minutes, or until the chicken is tender and no longer pink when cut into.
3. Strain the chicken, reserving about 5 cups of the stock but discarding any flavoring solids. Return the reserved stock to the rinsed-out pan and add the celery, baby corn, and scallions.
4. Bring the stock to a boil and boil until the baby corn is almost tender, then add the noodles and continue boiling for 2 minutes.
5. Meanwhile, chop the chicken, add to the pan with the shredded carrot and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Season with salt and pepper.
6. Transfer the soup to warm bowls and serve immediately.

SERVES: 4–6
PREP TIME: 15 MINS
COOK TIME: 35 MINS

Turkey Miso Soup Recipe

This comforting soup, enriched with miso paste, is just the thing to warm you up on a cold winter’s day.

INGREDIENTS

• 8 ounces fresh udon noodles
• 1 tablespoon vegetable oil
• 1 small leek, white and light-green parts halved lengthwise and thinly sliced
• 10 cups turkey stock
• 3 carrots, sliced
• 1 teaspoon white pepper
• 4 cups halved sugar snap peas
• 2 cups cooked turkey meat, shredded or chopped
• ¼ cup white miso paste

1. Cook the noodles according to the package directions.
2. Heat the oil in a medium saucepan over medium–high heat. Add the leek and cook, stirring frequently, for 3 minutes, or until it begins to soften. Add the stock, carrots, and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the carrots are just tender.
3. Add the sugar snap peas, turkey, and cooked noodles and simmer for 2–3 minutes, until heated through. Stir in the miso paste until it is dissolved.
4. Transfer the soup to warm bowls and serve immediately.

SERVES: 4
PREP TIME: 5 MINS
COOK TIME: 25 MINS

This soup is great to store in the freezer so that you can heat up a bowl whenever you like, but cook and add the noodles just before serving.