Recipe by Chef Sarita in Austin Texas
This is a traditional christmas side dish in Honduras (usually served along side Nacatamales). You can also add shrimp to the dish but I usually will not do this if I am planning to serve for a large party as shrimp can go bad in 1-2 hrs and it will spoil the entire dish. I also use gloves when peeling the ayote because it has a sticky residue that leaves your hand peeling and very dry. I do not recommend buying the cabbage pre-shredded because when it comes time to stir fry, the cabbage is cut so thin that it burns very quickly. I rather shred with a knife. You can also completly omit the meat and make it vegiterian!
- 2 large chicken breasts (cooked and shredded)
- 1 cup chopped ham
- 1 chayote (washed, peeled, cut in half and then julienned cut into matchstick size)
- 1 cup carrot, julienned cut
- 1⁄2 head green cabbage (julienned cut or shredded into thick pieces)
- 1⁄2 green bell pepper (julienned)
- 1⁄2 white onion (julienned)
- 6 ounces uncooked chow mein stir-fry noodles (usually comes in 6 oz package)
- 1 1⁄2 tablespoons chicken bouillon
- 1 teaspoon cumin powder
- 2 -3 tablespoons cooking oil
Directions See How It's Made
- In a medium pot, add water and bring to a boil.
- Meanwhile, In a large wok or saute pan add cooking oil and stir fry all the veggies (put the cabbage at the very top) and saute until tender. This takes about 10-15 minute Remove the veggies from pan and set aside in a bowl. Keep warm.
- Add the noodles to the boiling water and cook for about 3 mins or until al dente. Remove from water, drain in cold water. Set aside.
- Add a little more cooking oil to the wok and add the ham. Cook for about 2 minutes Add noodles and lightly stir fry about 2 minutes Add chicken and veggies to pan, mix together, and season with the chicken bullion and cumin powder. Add salt if needed. Heat thru for another 3 minutes or until flavors have blended together. Serve warm.