| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | up to | |
| 1 | lb | Noodles |
| 1 | c | Cooked chicken |
| 2 | c | Bean sprouts |
| 1/2 | c | Scallion stalks |
| 1 | Clove garlic | |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. Heat oil. Add scallions and stir-fry until translucent. Add chicken; stir-fry briefly to heat. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 32.9mg
Sodium: 1997.1mg
Potassium: 393mg
Carbohydrates: 32.3g
Fiber: 2.2g
Sugar: 2.7g
Protein: 12.1g