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Rotisserie Chicken and Scallion Noodles

Rotisserie Chicken and Scallion Noodles


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


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.