Parboiled noodles w/stir-fried chicken #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | -(up to) | |
| 1 | pounds | Noodles (up to) |
| 1 | cup | Cooked chicken |
| 2 | cups | Bean sprouts |
| ½ | cup | Scallion stalks |
| 1 | Clove garlic (up to) | |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic.
3. Heat oil. Add scallions and stir-fry until translucent. Add chicken; stir-fry briefly to heat.
4. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: 1. In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery; cut in 1-½ inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry; then pick up step 4.
2. In step 4, add with the bean sprouts ½ cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .