Asian chicken noodles
I found this recipe online awhile ago and loved it the first time around, but I thought it needed some tweaking. Here’s the modified version, which makes for a great lunch or casual dinner. Even though boneless, skinless chicken breasts are more convenient, the dark meat takes on a beautiful, caramelized color; it stays moist and tastes delicious.
If you can’t find fresh chow mein noodles, egg noodles work well, too!
- 8 ounces skinless and boneless chicken thigh or leg meat, cut into small pieces
- 10 ounces fresh, chow mein noodles
- 3 tablespoons cooking oil, divided
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1 carrot, shredded
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1/2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon sherry
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Sesame seeds
- 1 scallion, sliced diagonally
In a small mixing bowl combine marinade ingredients and marinate chicken for at least 15 minutes.
Over medium high heat, heat a wok or large saucepan until it’s very hot. Add 1 tablespoon of the cooking oil. Add the chicken and cook it until is dark golden brown, stirring constantly. Remove chicken from wok and set chicken aside.
Bring water to boil in a medium-size sauce pan. Cook noodles for 30 seconds and remove.
Clean the wok and heat it again with the remaining 2 tablespoons of oil. Add the minced garlic and stir-fry until light brown. Add the shredded cabbage and carrot and sauté briefly. Stir in the noodles, soy sauce, oyster sauce, and chicken broth. Continue to stir fry until the noodles are well blended with the seasonings. Divide the noodles between two serving bowls. Top with the chicken and garnish with sesame seeds and scallions.
Makes 2 generous servings.