Minute Chicken on Pancake Noodles |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I adapted this from a couple of recipes in the Hawaiian Electric Company's A Hundred Years of Island Cooking recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient. Ingredients:
3 lbs boneless chicken, cut into bite-size pieces |
3 tablespoons flour |
1/4 cup salad oil |
2 garlic cloves, crushed |
3/4 cup green onion, chopped |
1/3 cup cilantro, chopped |
1 tablespoon sugar |
1/3 cup oyster sauce |
1/3 cup water |
1/4 teaspoon pepper |
1 tablespoon dry sherry |
5 cups water |
3/4 teaspoon salt |
20 ounces refrigerated saimin noodles |
3/4 cup salad oil |
Directions:
1. Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
2. In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
3. Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
4. Arrange noodles on serving plate.
5. Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
6. In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
7. Add remaining ingredients; cook 1 to 2 more minutes.
8. Pour chicken and sauce over noodles. Garnish with additional cilantro.
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