Total Time
45mins
Prep 45 mins
Cook 0 mins

A great company dish or something to bring to a pot-luck. This dish may be partially prepared ahead, or completely prepared and served either at room temperature or reheated.

Ingredients Nutrition

Directions

  1. In a large skillet, fry the chicken breasts in 4 tablespoons butter, and a little (about 1/2 teaspoon) hot oil until cooked through. Remove chicken from pan and set aside to cool. In the same pan saute the onions, garlic and ginger. Add sesame seeds, stir-fry a little and then add carrots, then peas. Stir-fry for a few minutes until they aren't still raw.
  2. Bring a large pot of water to a boil and cook Chinese noodles for about 5 minutes. Drain and run under cold water.
  3. While cooking noodles, slice the cooled chicken and add back to the pan of vegetables. Add 1/4 cup soy sauce, and reheat with the vegetables in pan. Combine with well-drained noodles
  4. Shortly before before serving, in a large wok, heat peanut oil with about 1 tablespoon sesame oil and about 1-2 tablespoon hot oil, depending on how hot you like things.
  5. Add the drained noodles and stir fry them in the oils.
  6. Add the rest of the soy sauce to the noodles, (1/2 cup) . When they seem to have absorbed the soy and oils, add the vegetable-chicken mixture and mix well.

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