Hong Kong Style Noodles with Chicken and Vegetables

By Booper-2

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Ingredients

• Ingredients
• 1/4 cup soy sauce, divided
• 2 tablespoons minced ginger
• 1 tablespoons minced garlic
• 2 tablespoons chili garlic paste
• 4 tablespoons cornstarch, divided
• 2 cups chicken breast, cut 1/4-inch slices, skinless
• 16 ounces chow mein noodles
• 1/2 cup canola oil
• 1 cup 1/2-inch julienne white onion
• 1/2 cup 1/4-inch strips red bell pepper
• 1 cup 1/4-inch sticks cut carrot
• 1 cup 1/2-inch bias cut celery
• 1/2 cup 1/2-inch strips shiitake mushrooms
• 3/4 cup 1/2-inch strips snow peas
• 1 cup mung bean sprouts
• 3 tablespoons hoisin sauce
• 1/4 teaspoon sesame oil
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup strips green onions

Details

Servings 4
Adapted from guideposts.org

Preparation

Step 1

1. In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

3. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

4. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery.

5. Saute for 2 minutes then add mushrooms, peas and bean sprouts.

6. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

7. Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles.

9. Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

10. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.