This recipe mimics the type of sub-par Chinese food available after 2:00 AM in some cities. At that time, culinary rules succumb to the mandates of filling, fast and satisfying. This dish fits all bills and serves as a comfort food for those of us who nostalgically crave such things.

Though not ‘fast’ by many standards (especially if you make your own noodles,) many directions of this recipe act concurrently, keeping you busy enough not to get impatient and thus it seems faster than many recipes.

2 boneless skinless chicken breasts

5T soy sauce

5t sesame oil

1t cornstarch

1T white wine

3 eggs thin fresh pasta or packaged thin Chinese noodles

1C dried shiitake mushrooms

2 heads of broccoli

1 package firm tofu

Vegetable oil

1 large or 2 small carrots, grated or julienned

1 inch piece of ginger, grated or julienned

1 small cabbage, sliced thin

6 scallions, cut into 1 inch pieces

2C broth

 

Thinly slice the chicken breasts and toss with 1T soy sauce, 1t of sesame oil, the cornstarch and wine.  Set aside in the refrigerator to marinate. Make pasta.  Bring a pot of water to the boil. Place mushrooms in a small bowl. Pour 1C boiling water over the mushrooms and cover the mushroom bowl to let steep.

Preheat oven to 350. Cut tofu crosswise into 5 blocks. Wrap each block in a paper towel and let the towel soak up excess liquid.  In a small bowl, mix 2T of the soy sauce, 1t of the sesame oil and some pepper. Unwrap the tofu and cut each block in half and then each square into two triangles.  Dip the triangles into the soy/sesame mixture and place on a nonstick cookie sheet or a sheet greased with a little vegetable oil. Bake in the oven for 20 minutes total, flipping over after 10 minutes. Retain the remains of the tofu sauce.

Cut broccoli into florets.  If using fresh pasta, drop broccoli and pasta into the water at the same time.  Cook for 2 minutes. Drain and transfer to a large bowl and toss with 1t of the sesame oil. Toss and add another 1t sesame oil. Toss again. Let cool in the refrigerator, tossing periodically to cool evenly and make sure it is not sticking.  If so, add a touch more oil.

In a large, wide Dutch oven, heat a little vegetable oil over medium heat. Add the carrots and ginger and cook for 5 minutes or so.  Add the cabbage and cover.  Cook for 5 minutes or so.  Add the 1C of the broth, bring to a simmer, cover and turn onto low.

In a skillet, add some oil over medium high and add the chicken.  Cook, tossing until chicken starts to stick to the pan (the cornstarch will do this). Add the broth and turn to low.

Add the soaked shiitakes and the soaking liquid to the pan with the cabbage and raise the heat to bring to a simmer.  Now pick out the larger broccoli florets from the noodles and add them to the pan with the cabbage as well as the scallions and simmer until the liquid is reduced to a sauce (as opposed to a soup.)  The cabbage should be translucent at this point.  Add the noodles, tofu, the tofu dipping sauce and the remaining 2 tablespoons of soy sauce and toss until all are warmed through.  Serve topped with the chicken.

 

Cooking time: 45 minutes

Serves 4