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Playing How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Rachael whips up a quick and easy takeout-style dish with shredded rotisserie chicken, Chinese noodles, scallions, sesame and soy sauce.

"This is one of my favorite MYOTO (make your own takeout) meals because it is just silly, stupid easy. It is basically a rotisserie chicken, scallions and Chinese noodles or whatever long noodle you have in your pantry. I love a rotisserie chicken because it stretches a buck. You can get at least one dinner and a chicken salad or a chicken sandwich or a panini out of it the next day, so it's a great little rollover. I have to work my head around paying more for a chicken than if I just bought it raw and threw it in the oven, and that's the way I do it. You really get a lot of bang for your buck and it's a convenience factor." –Rach 

Pro Tip from Rach: If you're using Chinese noodles, make sure you have everything ready to go before you put them in the water because they cook in just two to three minutes.

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

Yield

Serves: 4

Preparation

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.

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

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.