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This spin on a Chinese-American favorite highlights a flavorful sesame-based sauce that coats springy noodles and tender broccoli. It’s the perfect base for sweet chili-dressed chicken and slices of crisp cucumber.
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If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions, tahini, sesame oil, soy sauce, half the vinegar, half the hoisin sauce, and 2 tablespoons of water.
In a bowl, combine the sliced cucumbers and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Cover with aluminum foil to keep warm.
Add the broccoli florets to the pot of boiling water and cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until the broccoli is bright green and the noodles are tender. Drain thoroughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.
Add the sauce to the pot of cooked noodles and broccoli; stir to thoroughly coat. Season with salt and pepper to taste.
Slice the cooked chicken crosswise. Place in a bowl; add the sweet chili sauce and remaining hoisin sauce. Toss to thoroughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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