Hong Kong Style Noodles with Chicken and Vegetables
Filed under
Asian
Prep: 20 min | Cook: 15 min | Servings: 4
Recipe courtesy Guy Fieri, 2008. Serves 4 to 6.
Inactive prep: 1 hour.
Ingredients
- 1/4 cup Soy sauce, divided
- 2 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 2 tbsp Chili garlic sauce, chili garlic paste
- 4 tbsp Corn starch, divided
- 2 cup Chicken breast, skinless, cut in 1/4-inch slices
- 16 oz Chow mein noodles
- 1/2 cup Canola oil
- 1 cup White onion, 1/8-inch julienne
- 1/2 cup Red bell pepper, 1/4-inch strips
- 1 cup Carrot, 1/4-inch sticks
- 1 cup Celery, 1/2-inch bias cut
- 1/2 cup Shiitake, 1/2-inch strips
- 3/4 cup Snow pea, 1/2-inch strips
- 1 cup Bean sprouts, mung bean
- 3 tbsp Hoisin sauce
- 1/4 tsp Sesame oil
- 1 1/2 cup Chicken stock, low-sodium
- 1/2 cup Green onion, strips
Directions
- In a resealable plastic bag add 3 tablespoons soy sauce, ginger, garlic, chili garlic paste and 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
- In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in an ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
- In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each piece upon entry. Cook until browned on all sides. Remove and hold warm.
- In the same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery. Saute for 2 minutes, then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken and saute for 1 minute; add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
- Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add the chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip the noodles, add another 2 tablespoons of oil and cook the other side. When done, remove and let drain on paper towels, while holding warm.
- Mix 2 tablespoons cornstarch and chicken stock, and deglaze the hot wok with the mixture and let reduce by one-third.
- Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.