boneless skinless chicken breast, from the freezer cubed to stick sized chunks
( a whole one if they are small)
oil, for the stir fry.
1 teaspoon chicken base (paste) or 1 teaspoon chicken bouillon, in a cup of water or 1 cup low-sodium chicken stock or 1 cup
low sodium chicken broth
roasted garlic, if you don't have it just skip the garlic altogether
1 teaspoon dried celery flakes or 1 stalk
celery, med fine dice
crushed dried shiitake mushroom
dried green onion
dried white onion
carrot, very fine dice
1/3 lb fresh udon noodles or 1/3 lb soba noodles (my favorite) or 1/2 cup dried flat egg noodles or 1/2 cup
- Lay everything out on your board because like stirfry it goes FAST.
- Put all the dried (or fresh substitutes: You'll want to use your own judgment here, just mix and match, or if you're using fresh, around 1/2 cup total.) in a container for fast addition.
- Put the splash of oil in the wok and crank up the heat.
- Immediately add the ginger so it doesn't scorch, and then the chicken chunks.
- Chow the chicken and ginger together until the chicken is no longer translucent.
- Add the chicken base and water or the broth/stock.
- Immediately add all the veggies and/or dried veggies.
- If you're using dried noodles add now, or if fresh wait 3 minutes.
- Add the fresh noodles and simmer for another 4 or 5 minutes.
- Pour in a bowl and enjoy.
- I learned to use the sticks in the early 50s in Korea while I was a voluntary guest of Uncle Sam.
- Lately the crippled hands make it difficult.
- I found a nifty gadget at my local sushi takeout place called a Fun Chop, it's a little flexible plastic bar thing that holds the sticks rather like an inverted print A.
- it works!