RECREATE ANDREW ZIMMERN’S FAN-FAVORITE AFWF DISH AT HOME

‍

Atlanta Food & Wine Festival just wrapped up its 16^th anniversary celebration with a full weekend of incredible meals crafted by world-class talent. While skilled chefs were at every table, our Publix Demonstration Stages were the best places to get a look behind the curtain.  

Throughout the weekend, our all-star lineup of chefs walked guests step-by-step how to build one of their fan-favorite recipes. We know you were living in the moment, so as a thank you, we’re writing down the recipes so you can enjoy them and enjoy the flavors of AFWF one more time!

Read below for the full recipe from Andrew Zimmern at the Publix Demo Stage on Friday:

Pan-Fried Cantonese Crispy Noodles

Ingredients:

For the Noodles

• 8-12 ounces dried Cantonese egg noodles for pan frying (Chinese wheat noodles work in a pinch)

• If using fresh noodles, increase the quantity by weight

• Neutral oil for frying

‍

For the Protein

• 2 boneless skinless chicken thighs, sliced

• 8 peeled and deveined shrimp, halved lengthwise

‍

Chicken Marinade

• Soy sauce and cornstarch in equal parts

• Drizzle of sesame oil

• 1 teaspoon sugar

‍

For the Stir-Fry and Sauce

• Large handful of Chinese greens

• 4 garlic cloves, sliced

• Several Tablespoons minced fresh ginger

• 1 carrot, thinly sliced

• 1 Tablespoon neutral oil

• 3½ cups chicken broth

• 1½ teaspoons soy sauce

• 1 teaspoon sesame oil

• 1½ teaspoons oyster sauce

• 1½ teaspoons sugar

• 3T Chinese fermented black beans, gently crushed

• 3 Tablespoons cornstarch dissolved in the broth

• 1 teaspoon freshly ground white pepper

• 1 egg, beaten (optional)

‍

Instructions

Prepare the Noodles

1. Cook the noodles according to package directions. Drain thoroughly and allow them to dry.

2. Heat several tablespoons of neutral oil in a large skillet.  

3. Fry the noodles until crispy and golden brown on one side. Carefully flip and crisp the other side.  

4. Transfer the noodle cake to a large round platter.

‍

Make the Topping

1. Heat 1 tablespoon of oil in a large pan. Sauté the chicken until browned on both sides.  

2. Add the ginger and garlic and cook until fragrant. Push the chicken mixture to the sides of the pan.

3. Add the carrots, mushrooms, onions, fermented black beans and greens. Toss and cook until just softened.

4. Add the shrimp and cook for about 30 seconds while tossing everything together.

5. Pour in the broth, soy sauce, oyster sauce, sesame oil and sugar.

6. Bring to a simmer and add the egg if using… cook for about 30 seconds stirring and then tossing. Finish with the white pepper.

7. Pour the hot mixture over the crispy noodles and serve immediately.

‍

Find the rest of the Publix Demo Stage recipes on our website HERE.