Prep 15 mins
Cook 10 mins
Got this recipe off the back of a package of Dynasty Chow Funn Noodles pack and tweaked it according to what I had in stock (the original recipe called for pork, but I used chicken breast instead). It came out well and was a quick change of pace for a weekday family dinner. I purchased the noodles from Hows supermarket - but it can probably be found at most generic American supermarket chains.
- 1⁄2 lb chicken breast, cut into very small pieces (think 1/2 of a crouton)
- 3 tablespoons soy sauce, divided
- 1 garlic clove, minced
- 1 tablespoon oyster sauce
- 4 teaspoons cornstarch (I use potato starch)
- 1 (20 ounce) packagedynasty chow funn noodles
- 1 tablespoon olive oil
- 3 green onions with tops, chopped
- 3 cups green cabbage, shredded
- 1 teaspoon sesame oil (optional)
- 2 carrots, julienned (or steamed baby carrots, diced to your preference)
- 1⁄2 lb mung bean sprouts (optional)
- 1⁄3 cup water (or chicken broth)
- 2 -3 stalks celery, cut at an angle, into slices (optional)
- Coat chicken with 1 tablespoon soy sauce and garlic; let stand for 20 minutes.
- Combine remaining 2 tablespoons soy sauce, oyster sauce, potato starch and 1/3 cup water (or chicken broth) - set aside.
- Cook noodles as package directs. Set aside.
- Heat wok or large frying pan over medium high heat. Add olive oil to coat wok.
- Add chicken and stir fry for 2 minutes, or until lightly browned.
- Add green onions, carrots, cabbage, etc. Stir fry for 1 minute.
- NOTE: Alternative to cabbage is nappa, which can be found at any Asian supermarket and some regular grocery stores.
- Add potato starch mixture and noodles. NOTE: be sure to stir before pouring inches.
- Cook and stir 1 minute or until sauce thickens and is hot enough to serve.
- Remove from heat. Mix in sesame oil. Serve immediately and enjoy!
Since I hadnt checked the fridge before cooking, I didnt realise that I was out of carrots and celery, therefore I subbed red pepper and zucchini, which worked well in this recipe. I didnt use the mung beanshoots. Otherwise I stuck to recipe, adding some sauteed shrimp as well as the chicken, and we very much enjoyed this easy and tasty dinner, thank you Fluffkins! Made and enjoyed for Spring PAC 2014