Adapted from a futuredish recipe
A deeply savory, layered stew using Mar Mar kelp noodles instead of sweet potato glass noodles.
Serves: 2
Ingredients:
5 oz Mar Mar kelp noodles (roughly half the bag)
10.5 oz skin-on, boneless chicken thighs
Salt and pepper (for seasoning the chicken)
1 tbsp sesame oil
1 small onion, thinly sliced
1 small carrot, julienned into matchsticks
2 scallions, cut into 1-inch pieces
2 cups fresh spinach, stems removed
3/4 cup water
3 1/2 tbsp soy sauce
2 tbsp fish sauce
1 1/2 tbsp sugar
1 tsp minced fresh ginger
1 large egg, optional
2 cups steamed white rice, for serving
Steps:
1. Cut chicken into 1-inch pieces. Season with
salt and pepper.
2. Prepare the veg: thinly slice onion,
julienne carrot, chop scallions, wash and trim
spinach, and mince ginger.
3. Heat wok or skillet over medium-high. Add
sesame oil. Once the oil is hot, add the
chicken pieces, skin side down. Allow the
chicken to cook in the sesame oil without too
much movement for a few minutes.
4. Once you see the bottom of the chicken
develop a golden crisp, flip them over. Add
sugar and 3 tablespoons soy sauce. Give it a
gentle stir and let the soy sauce mixture
reduce for ~2 minutes (make sure that the soy
sauce doesn't burn!).
5. Add ¼ cup of water and allow to cook for 1-2
more minutes (to deglaze). Add remaining water
and bring up to a boil. Once boiling, add
onion, carrot, scallions, and ginger. Add fish
sauce and ½ tablespoon more of soy sauce. Turn
heat down and allow to simmer for a few
minutes.
6. Add kelp noodles and spinach and toss. Allow
a few minutes for spinach to wilt. Taste and
adjust.
7. If using, crack egg into center, cover and
let cook for another minute or so.
8. Turn off heat and allow to cool slightly and
for flavors to merge. Serve with rice on the
side.
Notes:
Kelp noodles: No soaking or boiling required before
adding to the pan. They absorb flavor quickly and
become silky when added. Store remaining half in
fridge and use within a week of opening.
Make it spicy: Top with chili oil or kimchi!
