Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.

Step 2    

Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.

Step 3    

Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Suggested Pairing

Crisp Chardonnay from California's Central Coast.

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