Sweet And Spicy Chicken Lo Mein
|Linguine/Chinese noodles||1 Pound (500 gram)|
|Chicken breast boneless skinless||1 Pound, thinly sliced|
|Soy sauce||15 Milliliter (1 tablespoon)|
|Cornstarch||15 Milliliter (1 tablespoon)|
|Homemade chicken stock/Water||250 Milliliter|
|Rice vinegar||75 Milliliter (1/3 cup)|
|Soy sauce||45 Milliliter (3 tablespoon)|
|Rice wine||25 Milliliter (2 tablespoon)|
|Brown sugar||45 Milliliter (3 tablespoon)|
|Molasses||25 Milliliter (2 tablespoon)|
|Sesame oil||15 Milliliter (1 tablespoon)|
|Vegetable oil||15 Milliliter (1 tablespoon)|
|Garlic||3 Clove (15 gm), finely chopped|
|Chopped ginger root||15 Milliliter (1 tablespoon, fresh)|
|Green onions||5 , chopped|
|Hot chili paste||1 Teaspoon|
|Leek/Small onion||1 , trimmed and thinly sliced|
|Carrot||1 , grated|
|Sweet red pepper||1 , thinly sliced|
|Snow peas||1⁄4 Pound, sliced (125 gram)|
|Chopped fresh cilantro||50 Milliliter (1/4 cup)|
Bring large pot of water to boil.
Add Chinese noodles and cook for 2 minutes.
(If you are using regular linguine, cook until tender but firm.) Rinse with cold water and drain well Meanwhile, in bowl, combine chicken with soy sauce and cornstarch.
To make sauce, combine all sauce ingredients in bowl and reserve.
Just before serving, heat vegetable oil in wok or large, deep non-stick skillet.
Add chicken and stir-fry just until it loses i raw appearance.
Add garlic, ginger, green onions and chili paste.
Stir-fry for 1 minute.
Add leek, carrot and red pepper.
Cook for 3 to 4 minutes, just until vegetables wilt.
Stir up sauce and add to skillet.
Bring to boil.
Cook for 1 minute.
Add snow peas and noodles.
Toss well to reheat.
Taste and adjust seasonings if necessary.