1/2 cup (50 g) Napa cabbage, leaves cut in long, thin strips
2 tbsp (30 ml) hoisin
1 tbsp (15 ml) oyster sauce
1 tsp (5 g) red chilies
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) margarine or butter
1 tbsp (15 ml) sesame oil
salt and pepper to taste
Garnish Thinly shredded red chili or green onions, cut on an angle
1Bring a pot of salted water to a boil. Thinly slice broccoli florets and peel stems with a peeler. Blanche broccoli florets and stems in the water for 1 minute. Remove and shock in cold water with ice. Set aside.
2Add pasta to pot and cook according to package directions. Reserve 1/2 cup of pasta water before draining.
3In a medium pan on low heat, add canola oil, bacon and onion. Cook until the onion is translucent, approximately 5 minutes. Add sliced chicken and sear on all sides. Stir in garlic and Napa cabbage.
4Add pasta water, hoisin, oyster sauce, red chili, fish sauce and blanched broccoli. Return to a simmer.
5Remove pan with chicken and Napa mixture from the heat and fold in the cooked pasta. Fold in the butter and sesame oil and season with salt and pepper.
6Portion into 4 bowls, garnish with red chili and green onion.
Chef Scott Torgerson
Chef Scott Torgerson is Executive Chef of the Radisson Hotel Saskatoon. Working in the industry since the age of 14, he has demonstrated his talent in some of Manitoba’s premiere kitchens, including an apprenticeship at St. Charles Golf and Country Club under Master Chef Takashi Murakami.
Owner of Saskatoon-based nutrition consulting company Food to Fit, Brooke Bulloch and her team of dietitians strive to deliver a practical, holistic nutrition practice with a focus on sustainable outcomes.