Yield: 6 Servings
|1 tablespoon||Soy sauce|
|2 teaspoons||Corn starch|
|2 \N||Chicken breast 1/2; skinned and boned, thinly sliced|
|1 pack||(about 1 lb.) Shanghai-style noodles or fresh egg noodles|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Minced garlic|
|1 \N||Leek; cut into 1-1/2 inch slivers|
|1 \N||Red bell pepper; seeded and cut, into matchsticks|
|3 tablespoons||Soy sauce|
|1 tablespoon||Shao Hsing wine or dry sherry|
|2 tablespoons||Sweet brown bean sauce|
|2 tablespoons||Chinklang vinegar or red wine vinegar|
|4 tablespoons||Sesame oil|
Combine marinade ingredients in a small bowl. Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking: In a large pot of boiling water, cook noodles according to package directions or until tender, but firm to the bite. Drain well.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Ad garlic and cook stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes or unitl opaque. Add leek and bell pepper and cook for 1 minute. Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil, and noodles. Cook and gnetly toss until heated through.
Tip Shanghai noodles are a slighlty thicker version of t basic fresh Chinese egg noodles. If these are unavailable, any egg noodles may be substituted.
Recipe by: Charlene Clemens-Powers Posted to TNT Recipes Digest by TRANSCRIBE@... on Jan 31, 1998