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.
- 8 tablespoons butter, divided
- 4 boneless chicken breast halves
- 5 garlic cloves, minced
- 1 small onion, chopped
- 4 tablespoons sesame seeds
- 2 tablespoons fresh ginger, peeled and minced
- 4 ounces snow peas, julienned
- 2 large carrots, shredded
- 1 lb fresh Chinese noodles
- 3⁄4 cup tamari soy sauce, divided
- 1⁄2 cup peanut oil
- chinese hot oil
- sesame oil
- 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.
- Bring a large pot of water to a boil and cook Chinese noodles for about 5 minutes. Drain and run under cold water.
- 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
- 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.
- Add the drained noodles and stir fry them in the oils.
- 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.