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Garlic Chicken Noodles

James Carrier
Yield Makes 4 to 6 servings
Kim Chan's family loves to be greeted by the pungent smell of this garlicky dish when they walk in the door at the end of the day.


  • 4 boned, skinned chicken breast halves (5 to 6 oz. each)
  • 1 pound fresh Asian-style noodles
  • 2 tablespoons salad oil
  • 1 onion (about 8 oz.), peeled and thinly sliced
  • 6 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
  • 1/4 cup chopped green onions (including tops)
  • 1/4 cup minced garlic
  • 1/2 cup rice wine
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce

Nutrition Information

  • calories 481
  • caloriesfromfat 17 %
  • protein 34 g
  • fat 9 g
  • satfat 1.6 g
  • carbohydrate 61 g
  • fiber 3.2 g
  • sodium 595 mg
  • cholesterol 127 mg

How to Make It

  1. Rinse chicken and pat dry. Cut breast halves crosswise into 1/8-inch-wide strips.

  2. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil; add noodles and cook, stirring occasionally, until tender to bite, about 3 minutes. Drain noodles and return to pan.

  3. Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, mushrooms, green onions, and garlic; stir often until onion and mushrooms begin to brown, about 8 minutes. Add chicken and stir often until no longer pink in the center (cut to test), about 3 minutes. Add rice wine, vinegar, and soy sauce; cook to blend flavors, 1 to 2 minutes longer.

  4. Add chicken mixture to noodles in pan and stir over medium-high heat until hot, 2 to 3 minutes. Divide equally among four wide bowls.