Chicken Chow Mein
Ready In: 1 hr
Serves: 6
Ingredients
FRIED NOODLES
- 8 ounces chinese-style thin egg noodles
- salt
- vegetable oil (for frying)
CHOW MEIN
- 2 whole chicken breasts
- 8 ounces boneless lean pork
- 3 teaspoons cornstarch, divided
- 2 1⁄2 tablespoons dry sherry, divided
- 2 tablespoons soy sauce, divided
- 1⁄2 cup water
- 2 teaspoons instant chicken bouillon granules
- 2 tablespoons vegetable oil
- 1 piece fresh ginger, peeled and finely chopped (1-inch square)
- 1 garlic clove, minced
- 8 ounces deveined shelled shrimp
- 2 medium yellow onions, chopped
- 1 red peppers or 1 green pepper, thinly sliced
- 2 stalks celery, diagonally cut into 1-inch slices
- 8 green onions, chopped (with tops)
- 4 ounces cabbage, shredded (1/4 of small head)
Directions
- FRIED NOODLES:.
- Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
- Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
- Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
- Drain noodles on paper towels. Repeat until all noodles are fried.
- CHOW MEIN:.
- Remove skin and bones from chicken breasts.
- Cut chicken and pork into 1-inch pieces.
- In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
- Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
- Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
- Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
- Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!
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