Chinese Take-Out Chicken Chow Mein With Crispy Noodles

Name: Chinese Take-Out Chicken Chow Mein With Crispy Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 2 leaves bok choy, thinly sliced; 237 milliliters broccoli floret; 1 carrot, peeled and thinly sliced; 4 chicken breasts, thinly sliced; 118 milliliters chicken stock; 1 teaspoon red chili-garlic sauce; 2 Tbsps cornstarch; 283 grams package Chinese egg noodles or 1 (10 ounce) package vermicelli; 1 inch fresh ginger, peeled and minced; 2 garlic cloves, minced; 0 heads napa cabbage, shredded; 237 milliliters onion, thinly sliced; 1 Tbsp oyster sauce; 3 Tbsps rice vinegar; 4 Tbsps rice wine; 2 Tbsps sesame oil; 237 milliliters snow peas; 59 milliliters soy sauce; 1 teaspoon soy sauce; 2 teaspoons sugar; 237 milliliters peanut oil or 1 cup vegetable oil

Chinese Take-Out Chicken Chow Mein With Crispy Noodles might be just the main course you are searching for. One portion of this dish contains around 39g of protein, 17g of fat, and a total of 605 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet. This recipe is typical of Chinese cuisine. If you have vegetable oil, soy sauce, garlic cloves, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.Bring 3 quarts of water to a boil in an large pot.

Ingredients you will need

Oyster Sauce

Rice Vinegar

Chili Sauce

Corn Starch

Sesame Oil

Rice Wine

Soy Sauce

Whole Chicken

Stock

Sugar

Water

Equipment you will use

Bowl

Pot

Add the noodles and cook according to the package directions.

Ingredients you will need

Pasta

Drain the noodles and rinse them under cold water to stop the cooking.

Ingredients you will need

Pasta

Water

Lay the noodles out on paper towels to dry.

Ingredients you will need

Pasta

Equipment you will use

Paper Towels

Heat the oil in a wok or large frying pan to 360F and add the noodles.They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Wok

Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.

Ingredients you will need

Pasta

Equipment you will use

Aluminum Foil

Paper Towels

Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Wok

Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.

Ingredients you will need

Vegetable