Pan Fried Noodles with Chicken (Gai See Chow Mein) (woksoflife)

2 boneless skinless chicken breasts, cut into thin strips

Marinade

2 t soy sauce
2 t oil
2 t cornstarch
1/4 t salt

In a bowl, combine the marinade ingredients with your sliced chicken and set aside.

Chow Mein

1 small bunch of choy sum or baby bok choy (about 2 – 3 c, more if you like veggies)
4 bundles of dried Hong Kong style egg noodles or 10 oz fresh HK Style noodles
1 T oyster sauce
1 T soy sauce
1 t sesame oil
pinch of sugar
1/2 t salt
fresh ground white pepper
1 c hot chicken stock
2 T cornstarch
2 T water
3 T oil
2 T Shaoxing wine
2 cloves garlic, chopped

Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside. Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a min. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain and set aside. In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper and hot chicken stock. In another bowl, mix cornstarch and water into a slurry and set aside. Heat wok over high heat and add 2 T oil, making sure to swirl it around to coat the sides. Spread out noodles in an even layer and fry for about 3 min or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate. Next, heat the wok until just smoking and add another T oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce. Let the liquid come to a boil and add green vegetables. Stir and cook for about a min. Stir up your slurry mix again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mix to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce is also about personal preference. Allow to bubble up for another 30 seconds or so. Pour the entire mix over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like! Serves 4.

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