Chinese Chicken and Noodles

Serves 6 / Bake time 50 minutes

INGREDIENTS

• 2 skinless boneless chicken breast

• 4 skinless boneless chicken thighs

• 16 oz Chinese Egg Noodles, I use Rose's

  
  Marinade

• 1 C reduces sodium soy sauce

• 1/2 C white wine

• 1 oz sesame oil

• 6 cloves garlic, grated

• 1” piece of fresh ginger, peeled and grated

• 1 t fresh ground pepper

DIRECTIONS

1. In a 13x9 pan combine marinade then add chicken. Cover and chill for at least 1 hour up to 24 hours. Turn the chicken halfway through marinating.

2. Place in a cold oven set for 350° and cook for 45 minutes, covered with foil.

3. While the chicken cooks, boil 4 quarts of water for the package of noodles. Cook the noodles, strain and put back in the pan until chicken is done.

4. When the chicken is done cooking place on a plate and cover with foil to rest. Strain the marinade to get all the garlic and ginger out.

5. Next, pour the marinade over the noodles and stir to combine. It will look like a lot but the noodles will absorb the sauce.

6. Serve with buttered peas…that was our favorite as kids. This was my all time favorite meal as a kid. I’ve played with it over the year but its basically the same—it was my Grandma Eggs recipe.

Cook’s note: Rose Brand Chinese Egg Noodles if you can find them are best for this recipe

Enjoy!