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Silver Pin Noodles with Chicken, Bean Sprouts, and Scallions
From Noodles Every Day, by Corinne Trang

Like all stir-fry recipes, the idea here is never to overcrowd the wok, allowing the heat to travel freely around each ingredient. To serve 6, stir-fry 3 batches. Silver pin noodles are sold fresh (they are actually precooked) in the refrigerated section of Chinese and Vietnamese markets. In a pinch, for a slightly different texture, you can cut up fresh broad rice noodles, or use large dried rice sticks (soak these until pliable before stir-frying). Japanese udon, which is similar in texture to silver pins, makes an excellent substitute. Cut the noodles into 2- to 3-inch pieces.


6 tablespoons vegetable oil
3 scallions, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1-1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Freshly ground black pepper


Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute. Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes. Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes. Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot. Repeat twice more, splitting each batch into 2 servings.

Yield: Serves 6

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