Braised Noodles With Chicken And Vegetables
Get ready for a delicious and flavorful meal with this savory Chicken Chow Mein recipe. Tender Shanghai-style noodles stir-fried with chicken, shiitake mushrooms, crisp vegetables, and a rich blend of seasonings create a mouthwatering dish that's sure to satisfy your cravings for Asian cuisine. Bright colors and vibrant flavors come together in this easy-to-follow recipe that is perfect for a quick and tasty dinner option.
— Constant Cookbook
Ingredients
- 3 quarts water
- 1 1/2 tsp. salt
- 1 lb. fresh Shanghai-style noodles
- 1/4 lb. fresh shiitake mushrooms or 2 oz. dried
- shiitake mushrooms
- 3 Tbs. corn or peanut oil
- 2 garlic cloves, chopped
- 1/2 lb. boneless, skinless chicken breast, cut
- into very thin strips about 1 1/2 inches long
- 1 carrot, peeled and julienned
- 4 cups finely shredded white and red
- cabbage
- 2 oz. garlic chives, cut into 2-inch pieces,
- or 8 green onions, cut into 2-inch pieces
- 3/4 cup chicken stock
- 3 Tbs. dark soy sauce
- 2 Tbs. Chinese black rice vinegar or balsamic
- vinegar
- 2 tsp. Asian sesame oil
- 1 tsp. oyster sauce
- 1/4 tsp. sugar
- Large pinch of freshly ground white pepper
Instructions
- In a large pot over high heat, bring the water and 1 tsp. of the salt to a boil. Add the noodles, stir well and cook until just tender, 3 to 4 minutes. Drain and rinse thoroughly under cold running water. Drain and set aside.
- If using fresh shiitakes, remove the stems and discard. If using dried shiitakes, place in a small bowl, cover with warm water and soak until soft, about 20 minutes; drain, squeezing out any excess liquid. Remove the stems and discard. Cut the caps into slices 1/4 inch thick.
- Heat a wok over medium-high heat. Add 2 Tbs. of the oil and the remaining 1/2 tsp. salt. Add the garlic and mushrooms, and toss and stir until beginning to wilt, about 3 minutes. Add the chicken and toss with the mushrooms until the chicken is opaque, about 3 minutes more. Transfer to a bowl and set aside.
- Increase the heat to high and add the remaining 1 Tbs. oil to the wok. Add the carrot and cabbage, and toss and stir until beginning to wilt. Add the garlic chives and toss and stir for 10 seconds. Remove from the heat and add to the chicken mixture.
- Place the wok over medium-high heat and add the stock, soy sauce, vinegar, sesame oil, oyster sauce, sugar and white pepper. Bring to a boil and cook until the liquid is slightly reduced, about 1 minute. Add the noodles and toss to coat evenly. Cook until the liquid is completely reduced, about 3 minutes. Add the chicken mixture and toss until well combined.
- Divide among individual plates and serve immediately.
Comments
No comments found.