Kara-Tur Noodles

D&D 2024 recipe: Kara-Tur Noodles. Source: Heroes' Feast. recipe type Human, serves 4, diet Vegan Ingredients 3 tablespoons soy sauce 2.5 tablespoons Shaoxing rice wine or dry sherry, such as Amontillado 1 tablespoon Asian sesame oil 1 pound skinless, boneless chicken breasts, cut into 0.5-inch strips 6 ounces dried rice stick noodles (0.25 inch wide) 0.25 cup plus 2 teaspoons peanut oil or vegetable, canola, safflower, or grapeseed oil 0.5 cup low-sodium chicken broth 1 teaspoon light brown sugar 0.5 teaspoon cornstarch 2-inch piece fresh ginger, peeled and finely chopped or grated (about 1.5 tablespoons) 5 garlic cloves, finely chopped 0.25 teaspoon red pepper flakes, or to taste Kosher salt and freshly ground black pepper 1 large yellow onion, halved lengthwise and thickly sliced into slivers 1 large red bell pepper, cored, seeded, and cut into 1-inch squares 1 large celery stalk, cut diagonally into 0.75-inch slices 6 scallions, whites thinly sliced and greens cut into 1-inch lengths Instructions In a bowl, whisk together 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, and 1½ teaspoons of the sesame oil. Add the chicken, toss to coat, cover the bowl, and refrigerate for at least 15 minutes or up to 1 hour. Meanwhile, put the noodles in a large bowl, cover with boiling water, and stir to separate the noodles. Soak until the noodles are almost tender, about 6 minutes, stirring once halfway through. Drain the noodles, rinse with cold water, and drain again. Return the noodles to the bowl, add 2 teaspoons of the peanut oil, and toss well to coat. In a small bowl, make the sauce by mixing together the remaining 2 tablespoons soy sauce, remaining 1½ tablespoons rice wine, remaining 1½ teaspoons sesame oil, the broth, brown sugar, and cornstarch; set aside. In another small bowl, mix together the ginger, garlic, red pepper flakes, and 2 teaspoons of the peanut oil; set aside. In a very large (14-inch) nonstick skillet over high heat, warm 2 teaspoons p...