Crispy Noodle Cakes with Hoisin Chicken

Crispy Noodle Cakes with Hoisin Chicken
Photo by Pernille Pedersen

Ingredients

  • 3-½ oz. shiitake mushrooms, stemmed and thinly sliced (1-½ cups)
  • 1 tsp. dry sherry
  • 2 tsp. rice vinegar
  • 2 small boneless, skinless chicken breast halves (about ¾ lb.), cut into ½-inch dice
  • 2 Tbs. hoisin sauce
  • Kosher salt
  • 3 Tbs. canola oil
  • + 5 more ingredients
    • Asian chile sauce, like Sriracha (optional)
    • ¼ lb. dried rice sticks (vermicelli)
    • 1 Tbs. plus 1 tsp. Asian sesame oil
    • 1 Tbs. soy sauce
    • 4 oz. baby spinach (4 lightly packed cups)

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil. Toss the chicken with the remaining 1 tsp. se...

View full recipe at Fine Cooking

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