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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Meats, Grains Asian 1 Servings

INGREDIENTS

2 c Broccoli florets
8 Chinese egg noodles
2 tb Vegetable oil
1 tb Sesame oil
1/2 c Minced scallion
1 tb Minced ginger
1 tb Minced garlic
12 oz Skinless; boneless chicken breast, cut into thin slivers
1 tb Soy sauce
1/2 ts Sugar
1 c Chicken broth mixed with 2 teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for garnish

INSTRUCTIONS

PASTA MONDAY TO FRIDAY SHOW #PS6526
Bring a large pot of salted water to a boil. Parboil the broccoli for a
minute and remove. Add the Chinese noodles and cook for 5 minutes or until
al dente.
In a large skillet heat the vegetable and sesame oils. When hot, add the
scallion, ginger and garlic and cook, stirring for 30 seconds.
Add the chicken and saute, stirring continuously until no longer pink. Add
the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled
broccoli.
Add the broth mixed with cornstarch and just bring to a simmer. Simmer
until lightly thickened. Serve over noodles and garnish with toasted
peanuts.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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