Chinese Chicken Lo Mein
|Fine egg noodles||1⁄2 Pound|
|Water||2 Cup (32 tbs)|
|Cooked chicken||1 Cup (16 tbs), shredded|
|Sliced celery cabbage||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, mixed with water|
|Soy sauce||2 Tablespoon|
|Scallion stalk||2 , chopped finely|
Boil the egg noodles in a generous amount of water for 10 minutes.
Turn into a colander, rinse in cold water and set aside to drain.
Heat a pan with the oil, add the chicken and toss for 2 minutes.
Add the cabbage, celery, bean sprouts and sugar and stir for 1 minute.
Add the chicken stock, stir well and cover the pan; turn down the heat and simmer for 10 minutes.
Add thickening and stir constantly till the sauce is smooth and thick.
Conect the seasoning with salt and pepper to taste.
Add the noodles, stir gently and when mixture is very hot, turn onto a deep platter, sprinkle with the scallions and serve immediately.