Ingredients:
1 teaspoon salt
1 1⁄2 tablespoons chicken bouillon
1 1⁄2 teaspoons sugar
1 1⁄2 tablespoons oyster sauce
1⁄2 teaspoon sesame oil
1⁄2 lb chicken breast, sliced
1 cup Baby bok choy( can use Broccoli)
1 cup slices mushrooms
1⁄2 cup sliced bamboo shoot
1⁄4 cup sliced water chestnuts
1⁄2 cup baby corn
3 tablespoons minced garlic
2 packages fresh egg noodles
1⁄4 cup water
1⁄2 tablespoons cornstarch
5 tablespoons oil
Directions:
Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
Heat wok high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
Fry the noodles until the noodles turn golden brown. Flip and repeat.
The outer noodles should be golden, inner ones are soft. Remove noodles and place in center of a plate.
Blanch the vegetables in boiling water (30 seconds).
fry the garlic, then add the blanched vegetables and stir fry. Add the chicken, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
Add the seasoning, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
Pour the veggies and meat over the noodles. Enjoy
Linda Law 014-01-14
Sayville, Long Island
Chicken Cantonese Chow Mein
BACK TO