| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Chicken, Oriental, Pasta |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Egg noodles |
| 1 1/2 |
c |
Skinless boneless chicken breast; shredded |
| 1 |
md |
Onion; sliced |
| 2 |
c |
Celery; sliced diagonally |
| 1 1/4 |
c |
Fresh mushrooms; or 3/4 cup Canned mushrooms |
| 1/2 |
c |
Waterchestnuts; sliced |
| 1/2 |
c |
Bamboo shoots; sliced |
| 1 |
c |
Fresh bean sprouts; or 1 1/2 cups Shredded celery cabbage |
| 3 |
tb |
Soy sauce |
|
|
Salt |
|
|
Pepper |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Prepare and slice all ingredients. Cook noodles in salted boiling
water. Drain in colander, run cold water over noodles to remove
excessive starch from them. Reserve.
2. Place oil in wok, heat to smoking point. Add chicken and onions,
salt to it and stir fry 3 minutes, then add celery, celery cabbage or
bean sprouts, stir fry briefly, cover wok, cook ingredients 2
minutes. Lift cover off wok, add water chestnuts, bamboo shoots,
mushrooms, soya sauce, and cook for 3 minutes longer, with wok cover.
Lift cover of wok 2 or 3 times to stir ingredients so that everything
can be cooked through. When ingredients are cooked, add pepper, more
salt, if desired. Mix drained noodles in, stir everything up
thoroughly.
NOTE: Use egg noodles only. Macaroni does not contain egg and will
break up when stirred as for chow mein. Shrimps or pork could be
substituted for the meat above or for super deluxe chow mein, a 1/2
of each meat may be used.
Per serving: 273 Calories; 5g Fat (16% calories from fat); 21g
Protein; 36g Carbohydrate; 70mg Cholesterol; 602mg Sodium Food
Exchanges: 2 Starch/Bread; 2 Lean Meat; 2 Vegetable; 1/2 Fat
Recipe by: unknown (orig posted to MC list)
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jan 20, 1999, converted by MM_Buster v2.0l.
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