- 1 lb low mein noodles
- 1/4 cup cooked shrimp cut up
- 2 Tbsp finely chopped cooked ham
- 2 Tbsp finely chopped cooked pork
- 2 Tbsp finely chopped cooked chicken
- 2 Tbsp sherry
- 1 Tbsp finely chopped red pepper
- 2 Tbsp finely chopped green onions
- 2 Tbsp finely chopped parsley
- 1 clove garlic minced
- 2 tsp grond ginger
- 1/2 tsp tabasco sauce
- 1 Tbsp soy sauce
- 2 Tbsp cornstarch
- 1/4 cup chicken broth
- 2 Tbsp peanut oil
1. Cook up chicken, pork, shrimp ahead of time (or even the day before) on a little olive oil then set aside.
(I usually like to make szchechuan noodles when we have had chicken the previous day, then all I have to do is chop it up. Sometimes I will omit the pork and just do shrimp and chicken.
2. In a fry pan with one Tbsp oil, saute the garlic, onions and peppers until onions are transluscent. Set aside
3. In a large pot of boiling water, add the low mein noodles and boil for about 3-5 minutes. Drain.
4. In a fry pan with one Tbsp oil, fry up the noodles until crispy.
5. In a bowl mix up the chicken broth, sherry, tabasco, soy sauce, corn starch and ginger. Pour over chicken and continue mixing until noodles are totally covered in sauce.
6. Add the vegetables, shrimp and meat. Stir about 2 minutes and serve.