Real Recipes From Real Home Cooks ®
Chinese Take-Out Chicken Chow Mein With Crispy Noodles
"Most historians agree that noodles have been consumed in China for over two thousand years. This dish probably came over in the mid 1800's with workers headed for the railroads and has about a thousand variations. One thing most foodies agree on is that the crispy noodles in the can are a big no-no. We are fans of frying these soft noodles until they are crispy on the outside but soft on the inside. From the Take-Out Menu Cookbook..."
INGREDIENTS
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4 chicken breasts, thinly sliced
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4 tablespoons rice wine
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1 teaspoon soy sauce
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1/4 cup soy sauce
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1/2 cup chicken stock
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3 tablespoons rice vinegar
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1 1/2 tablespoons sesame oil
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1 tablespoon oyster sauce
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2 teaspoons sugar
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1 teaspoon red chili-garlic sauce
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1 1/2 tablespoons cornstarch
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1 (10 ounce) package Chinese egg noodles or 1 (10 ounce) package vermicelli
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1 cup peanut oil or 1 cup vegetable oil
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2 garlic cloves, minced
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1 (1 inch) knob fresh ginger, peeled and minced
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1 onion, thinly sliced (1 cup)
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2 leaves bok choy, thinly sliced
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1 cup broccoli floret
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1/4 head napa cabbage, shredded
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1 cup snow peas
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1 carrot, peeled and thinly sliced
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