Categories: Chinese
Ingredients
- 1 lb boneless, skinless chicken breasts cit into small pieces
- 1 lb Chinese egg noodles
- 5 tbsp cooking oil, divided
- 1/2 tsp salt
- 1 tsp sherry
- 2 cups fresh mushrooms, sliced
- 1 cup bamboo shoots
- 1 cup Bok Choy, cut diagonally
- 1 cup water chestnuts, sliced
- 1 medium onion, wedged than halved
- 2 ribs celery, cut diagonally
- 1 green pepper, cut in wedges
- 1 cup fresh bean sprouts
- 4 tbsp cornstarch
- 1 tsp ginger
- 4 tbsp Bragg's liquid aminos
- 1/8 tsp pepper
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1 cup chicken broth, warmed
Directions
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Bring 2 quarts of salt water to boil in a large saucepan. Add noodles and cook about 8 minutes. Drain thoroughly. Place 2 tbsp oil in a wok (or non-stick fry pan) and heat to medium-high temperature. Spread half of the cooked noodles in wok and cook without stirring until light brown, about 3 minutes. Turn the pancake like noodles, and cook the other side until light brown. Remove to warm platter. Add 1 tbsp of oil to the wok and repeat until all noodles are done. In same wok, add 2 tbsp of oil and sprinkle with salt. Add chicken and sherry; stir fry about 3 minutes. Push chicken to the side; add mushrooms, bamboo shoots, Bok Choy, water chestnuts, onion, celery, and green pepper. Stir fry vegetables about 3 minutes. Add bean sprouts. Mix together chicken and vegetables. In a small bowl mix together cornstarch and ginger; stir in Braggs liquid aminos to make a smooth paste like mixture. Add to mixture. Cook a few minutes.