| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | -(up to) | |
| 1 | lb | Noodles (up to) |
| 1 | c | Cooked chicken |
| 2 | c | Bean sprouts |
| 1/2 | c | Scallion stalks |
| 1 | Clove garlic (up to) | |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. 2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. 3. Heat oil. Add scallions and stir-fry until translucent. Add chicken; stir-fry briefly to heat. 4. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: 1. In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery; cut in 1-1/2 inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry; then pick up step 4. 2. In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”