Recipe for Chinese noodles in a paella style by Chef Tenailleau

Chinese noodles in a paella pan by chef Bruno Tenailleau

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Chinese noodles in a paella pan
By Chef Bruno Tenailleau

To coincide with his cooking class about ""juste cuisson"", Bruno Tenailleau made a meal in the TomPress premises for 20 people in 20 minutes!
Discover the paella Chinese noodles by Bruno Tenailleau…

Faithful to his principles, Bruno Tenailleau aims to extract the essential aromas from each product of which his recipe is composed. With these Chinese noodles in paella, he cooked each ingredient separately before assembling the dish and linking the flavours in the final phase of the cooking process. And it is very fast to make.

Ingredients:
- 4 bags of wheat and buckwheat Chinese noodles
- 3 to 4 kg of chicken escalope
- 3 kg of shrimp
- 2 bags of black mushrooms
- 1 sprig of citronella
- 3 courgettes
- 4 carrots
- Fresh ginger
- Some leaves of basil
- 1 litre of pouring cream
- 1 litre of coconut milk

Preparation:
The chicken escalopes are cut into thin strips and the shrimp deveined. The black mushrooms are immersed in cold water until they rehydrate. The washed vegetables are finely chopped. The fresh ginger is peeled and chopped, the citronella chopped too. Put everything to one side.

Cooking:
The Chinese noodles are cooked for 4 minutes in salted water. Bruno Tenailleau stops the cooking with cold water, drains the noodles and puts them to one side.
He braises the chicken in a pan over a hot flame with a little salt and olive oil, turning it over often. Once it has a good colour, he puts the chicken aside, deglazes the pan with a little water and pours the juice over the chicken. The same thing happens to the shrimp. The shrimp are sauteed in a pan with olive oil. During the cooking Bruno Tenailleau adds the citronella and the ginger. The shrimp are already cooked, so this is just to give them colour and flavour before putting them aside and pouring the deglazed cooking juice with water over them, as for the chicken.
The finely chopped vegetables (a mandolin is child´s play for this, if you have one) will cook very quickly. They are browned separately in a pan with olive oil and basil. They should be ""al dente"" to contrast with the texture of the noodles. Put them to one side.
This is the moment when the paella pan comes into play. Oil it lightly and place all the ingredients before putting it to heat and the black mushrooms are finely chopped and added, with the coconut milk, the cream and the rest of the basil which can also be sprinkled on the plate.

It is quick and absolutely delicious!

If you are interested, an account of the cooking class by Bruno Tenailleau is available on request. Asparagus, red meat... discover all the chef´s secrets!

Bruno Tenailleau is an extraordinary chef. Recipient of the International dessert prize, he performs his gastronomic research every day. Watching him work is very impressive: he composes, assembles, plays with textures and contrasts, and works his recipes with the manner of a perfumer or a musician. A real champion! And yet, he is willing to share his best recipes with us.