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Chicken And Fried Noodles

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Ingredients
  Fine noodles 1 Pound, cooked (about half done) very al dente, drained, spread out evenly on a plate and refrigerated for 2 1/2 hours
  Peanut oil 1⁄3 Cup (5.33 tbs)
  Whole chicken breasts 2 , boned, and cut into thin strips (Raw One)
  Cornstarch 3 Tablespoon
  Fresh mushrooms 8 Small, thinly sliced
  Canned bean sprouts 1 Cup (16 tbs), drained
  Soy sauce 2 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Salt To Taste
  Scallions 3 , finely chopped
Directions

In a saucepan, heat 2 tablespoons of the oil, stir in the chicken and cook for 6 minutes, browning slightly.
Sprinkle with the cornstarch, stir in the mushrooms and cook, stirring, for about 10 minutes, or until the liquid from the mushrooms thickens.
Stir in the bean sprouts, soy sauce, and chicken broth; bring to a boil, stirring.
Reduce to a simmer and cook for 8 minutes, or until the chicken is tender.
Taste for seasoning; add salt if necessary.
In a trypan, heat the remaining oil.
Place the noodles in the hot oil, pressing down with a spatula to form a pancake.
Cook over medium heat for 5 minutes, or until the noodles are brown and heated through; turn and brown the other side.
Center the noodle-cake on a hot serving platter; cover with the chicken in its sauce; sprinkle with the chopped scallions.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Chicken

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