Chicken and Fried Noodles
|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)|
|Fresh mushrooms||8 Small, thinly sliced|
|Canned bean sprouts||1 Cup (16 tbs), drained|
|Soy sauce||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Scallions||3 , finely chopped|
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.