When the daughter of Food section staff writer Candy Sagon had her wisdom teeth removed, the search was on for food that could slip easily down her throat. The original recipe for this dish called for marinated chicken and vegetables, but to make it chew-free, it was made with just the sauce and the noodles.
Servings: 4 - 6
- 1/2 pound Chinese flour-and-water noodles or linguine
- 2 1/4 cups chicken broth (may substitute low-sodium broth)
- 7 1/2 tablespoons soy sauce (may substitute low-sodium soy sauce)
- 3 tablespoons rice wine or sake
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons cornstarch
Bring a large pot of water to a boil over high heat. Add the noodles and cook until nearly tender, 10 to 12 minutes. Drain, rinse lightly to remove the starch and drain again.
Meanwhile, in a medium saucepan over medium heat, add the remaining ingredients and stir to combine. Cook, stirring continuously to prevent lumps, until it thickens. Add the cooked noodles and toss lightly to heat through. Serve immediately.
Adapted from "A Spoonful of Ginger" by Nina Simonds (Knopf, 1999, $30).
Tested by Candy Sagon.
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