Pan fried egg noodles with chicken and broccoli

By dfarber

Ingredients

• Sauce:
• 1 1/2 cups chicken stock
• 4 tablespoon oyster sauce
• 4 teaspoon soy sauce
• 4 teaspoons rice wine
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 1/2 teaspoon sugar
• Noodles, Chicken, and Broccoli:
• 1/2 pound thin oriental egg noodles or vermicelli
• 3 tablespoons and 1 1/2 teaspoon corn or safflower oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoon mined garlic
• 1 teaspoon cornstarch
• 1 1/2 pounds boneless chicken breast meat or turkey cutlets, skin and fat removed
• 1 pound broccoli, head separated into florets and stem peeled and cut diagonally into 1" pieces
• 3 tablespoon minced scallions
• 1 tablespoon peeled, minced gingerroot

Details

Servings 6

Preparation

Step 1

1. Combine sauce ingredients: chicken stock, oyster sauce, soy sauce, rice wine, sesame oil, cornstarch and sugar in a small bowl and set aside.
2. In a large pot containing 4 quarts boiling water, cook noodles until just tender, about 3 to 5 minutes. Drain in a colander and toss with 1 1/2 teaspoon corn or safflower oil. Place noodles on a 9 inch round plate or cake pan, flatten to form a thin cake and let cool.
3. In a medium size bowl, combine soy sauce, rice wine, sesame oil, sugar, garlic, cornstarch, and 1 tablespoon water. Cut chicken or turkey diagonally across the grain into thin slices. Cut the slices into piece 1 1/2 inches long. Place meat in the bowl, toss lightly and let sit for 20 minutes.
4. Preheat oven to 200 degrees steam or boil broccoli stems for 1/2 minute. Add florets and cook for 2 1/2 minutes, or just until all the broccoli is tender. Refresh broccoli immediately in cold water. Drain. Heat a heavy, nonstick skillet over medium heat and add 1 tablespoon oil. Slide in the noodle cake and cook until the bottom of the cake is golden brown, about 10 minutes, shaking the pan from time to time in a circular motion to precent the noodles from sticking. Slide noodle cake back onto a plate.
5. Place another plate over the top of the noodles and invert the cake onto it. Slide the cake back into the skillet and cook the other side for 10 minutes, or until it, too, is golden brown. Remove from the skillet and place on an oven proof serving platter. Keep warm in the oven.
6. Heat a nonstick skillet or wok and add 1 tablespoon oil. When it is hot, add half the chicken or turkey slices and cook, stirring, for 3 to 4 minutes, or until the pieces are no longer pink. Remove with a slotted spoon and drain. Add remaining 1 tablespoon oil to the wok. Add remaining chicken or turkey and cook, stirring, until no longer pink. Remove and drain.
7. Reheat the pan, add scallions and ginger and stir-fry until fragrant, about 10 seconds. Pour in the sauce mixture, stirring constantly, and just before the mixture reaches a boil (about 2 minutes), add the broccoli. Cook, stirring constantly, for about 30 seconds. Add cooked chicken or turkey and toss to coat. CUt the noodle cake into wedges, portion the meat mixture over the noodles and serve immediately.