pan fried noodles with chicken
- 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
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.