- 1 pound [454 g] chicken whites
- 2 cloves garlic
- 1/2 head Chinese cabbage
- 1 carrot
- 3 scallions
- 1/4 cup [60 mL] bamboo shoots
- 1/4 cup [60 mL] soy sauce
- 1 teaspoon [5 mL] sesame oil
- 1 tablespoon [15 mL] water
- 1 1/2 tablespoons [22.5 mL] cornstarch
- 2 tablespoons [30 mL] peanut oil
- 1 teaspoon [5 mL] grated ginger
- Boiled thin Chinese-style egg noodles
- Fried Noodles
Fried Noodles
- Thin Chinese-style egg noodles
- Water
- Salt
- Vegetable oil
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- Cut chicken whites into 1/4-inch [6-mm] strips.
- Mince garlic; reserve.
- Shred Chinese cabbage; reserve.
- Cut peeled carrot, using vegetable peeler, into 2-inch [5-cm] long strips; reserve.
- Cut scallions into 2-inch [5-cm] long pieces; reserve.
- Combine soy sauce, sesame oil, water and cornstarch; reserve.
- Heat peanut oil into a wok.
- Add chicken strips and stir-fry, over medium heat, until browned and no longer pink, for approximately 2 minutes.
- Add minced garlic and grated ginger; stir-fry for 1 minute.
- Add shredded Chinese cabbage, carrot strips, bamboo shoots and scallions pieces; stir-fry for 2 minutes more.
- Pour in soy sauce mixture.
- Cook briefly, to thicken.
- Serve over boiled Chinese noodles, sprinkled with fried noodles.
Fried Noodles
- Boil noodles in boiling salted water until just tender.
- Drain noodles.
- Arrange several layers of paper towels over a cookie cheet.
- Spread noodles evenly over paper towels; let dry for 2 to 3 hours.
- Heat some oil into a wok, over medium-high heat, until it reaches 375°F [190°C].
- Using a slotted spoon, fry a small amount of noodles at a time into hot oil, until golden brown, for approximately 30 seconds.
- Remove noodles from oil.
- Drain onto paper toweling.
- Repeat with remaining noodles.
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