| 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.
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