Rotisserie Chicken and Scallion Noodles

{"handle":"rotisserie-chicken-and-scallion-noodles-rachael-ray","title":"Rotisserie Chicken and Scallion Noodles","seoTitle":"Rotisserie Chicken and Scallion Noodles | Rachael Ray","seoDescription":"Rachael whips up a quick and easy takeout-style dish with shredded rotisserie chicken, Chinese noodles, scallions, sesame and soy sauce.","image":"https://images.ctfassets.net/vmuke7sdou62/3k1iz8UtF1K3aNw4fiojT2/178bbb69b181183445bb4a418a750e9f/16028_chicken_scallion_noodles_3_edit.jpg_itok_90xuMUIS","ingredients":"

For the Sauce:

• 2 tablespoons Shaoxing or dry sherry
• 1 tablespoon each dark soy sauce, light soy sauce and oyster sauce or hoisin
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon white pepper

For the Noodles and Chicken:

• 1 pound fresh Chinese egg noodles or egg linguini
• 2 tablespoons peanut oil
• 1 large bunch scallions, finely chopped or sliced
• One 2-inch piece of ginger, grated
• 4 cloves garlic, sliced or chopped
• 1 rotisserie chicken, meat separated from skin and bones (1 pound), then pulled or sliced
• 3 tablespoons toasted sesame seeds
• Crispy chili or chili garlic paste, to pass

","preparation":"

Serves: 4

For the sauce, combine ingredients in a small bowl and whisk.

Bring a large pot of water to a boil for noodles or pasta.

Heat a large cast-iron skillet over high heat.

Cook noodles according to package directions.

Add oil to pan, 2 turns. Add scallions and brown 2 minutes, then add ginger and garlic and stir. Add chicken and noodles and toss, add sauce and combine. Transfer to a platter, top with sesame seeds and pass crispy chili or chili garlic sauce at the table.

","tags":"Rachael Ray Show, Make Your Own Takeout, Chicken, Quick + Easy","publishDate":"2021-10-14T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/rotisserie-chicken-and-scallion-noodles-rachael-ray"}