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kishinchand

pan fried noodles with chicken

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Ingredients

  • 2 cups chicken broth . Add the following:
  • 8 oz. chicken breast sliced thin
  • 1 t. soya sauce
  • 2 t. cornstarch
  • 1/4 t. salt
  • 1 T. oil
  • Noodles about 8-9 oz. Boil till just al dente; drain and add cold water to stop the cooking process
  • 1 T soya sauce
  • 1 T wine
  • 1/4 t sesame oil
  • salt to taste
  • Cornstarch paste ( 5 t cornstarch in 5 T water)
  • 1 carrot
  • 7-8 florets of broccoli
  • 1 t ginger paste
  • 1 t garlic paste
  • 2 T chopped green onions

Details

Servings 2

Preparation

Step 1

Marinate chicken with the first 4 ingredients.

Heat 4-5 Tablespoon of oil and add the noodles in a single layer in a flat pan till slightly brown and crisp. Turn the noodles over and fry the other side for a minute or two.Remove to a serving dish.


Take 2 Tablespoons of oil and saute chicken till done.
Remove and set aside; add 2 Tablespoons of oil and saute
the vegetables. May add little water and cover and cook
for another few minutes. Remove and add to the chicken.
In 1 tablespoon of oil fry the ginger, garlic and green onions for a minute on medium flame; add the chicken and vegetables and the chicken stock (with the soya sauce, wine, and seame oil. Let the chicken with the vetables cook for a minute. Add the cornstarch paste
over boiling stock slowly to the desired consistency.

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