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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Based on a recipe from my Chinese Cooking Class Cookbook. Since this recipe has you removing the skin and bones from the chicken breasts, you can probably get away with using boneless skinless breasts versus the whole breasts; I often find the whole breasts cheaper so I use them. NOTE: preparation and cooking times do not include the 2-3 hours that the noodles need to dry nor the 1 hour that the chicken and pork marinate in the refrigerator before cooking. Ingredients:
8 ounces chinese-style thin egg noodles |
salt |
vegetable oil (for frying) |
2 whole chicken breasts |
8 ounces boneless lean pork |
3 teaspoons cornstarch, divided |
2 1/2 tablespoons dry sherry, divided |
2 tablespoons soy sauce, divided |
1/2 cup water |
2 teaspoons instant chicken bouillon granules |
2 tablespoons vegetable oil |
1 piece fresh ginger, peeled and finely chopped (1-inch square) |
1 garlic clove, minced |
8 ounces deveined shelled shrimp |
2 medium yellow onions, chopped |
1 red peppers or 1 green pepper, thinly sliced |
2 stalks celery, diagonally cut into 1-inch slices |
8 green onions, chopped (with tops) |
4 ounces cabbage, shredded (1/4 of small head) |
Directions:
1. FRIED NOODLES:.
2. Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
3. Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
4. Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
5. Drain noodles on paper towels. Repeat until all noodles are fried.
6. CHOW MEIN:.
7. Remove skin and bones from chicken breasts.
8. Cut chicken and pork into 1-inch pieces.
9. In large bowl, combine 1 teaspoon cornstarch, 1 1/2 teaspoons sherry and 1 1/2 teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
10. Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 1/2 tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
11. Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
12. Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
13. Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!
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