- 1 lb (500 g) boneless chicken breast, cut in thin
strips
- 1 tablespoon (15 mL) soy sauce
- 1/4 (1 mL) salt
- 1 tablespoon (15 mL) dry sherry
- 1/4 teaspoon (1 mL) white pepper
- 1 tablespoon (15 mL) cornstarch
- 1 lb (500 g) Chinese-style steamed noodles or
cooked thin egg noodles
- 1 1/2 cups (375 mL) Chicken Stock
- 1 tablespoon (15 mL) minced ginger
- 1/2 cup (125 mL) thinly sliced onions
• 3 large dried Chinese mushrooms, soaked and thinly
sliced
- 2 cups (500 mL) Chinese flowering chives or
green onions, cut in quarters
- 2 teaspoons (10 mL) sesame oil
- 3 cups (750 mL) bean sprouts, tightly packed
- Black pepper to taste
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1.Combine chicken and marinade ingredients (soy sauce,
salt, dry sherry, white pepper and cornstarch), mix well
and set aside.
2. Blanch noodles in large amount of boiling water for 1
minute or as per package instructions. Drain well and
cool slightly. Fluff up noodles to allow drying. When
dried, spread noodles loosely on large cookie sheet lined
with aluminum foil.
3. Heat oven broiler to medium-high. Boil noodles for
about 5 minutes on each side, checking frequently, until
crisped but not burned. Keep warm.
4. Meanwhile, heat wok over high heat, add stock and
bring to boil. Add ginger, onions, and mushrooms and cook
for 1 minute. Add chicken and cook for 2 minutes. Stock
should thicken slightly. Add flowering chives or green
onions and sesame oil; stir to mix for 1 minute. (If
using green onions, cook for 30 seconds).
5. Remove from heat. Stir in bean sprouts. Season with
pepper. Pour chicken mixture over noodles and serve.
Each serving includes:
Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat,
1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg
Sodium, 555 mg Potassium. An excellent source of vitamin
D, thiamine, riboflavin, niacin, vitamin B-6, folacin,
and iron. A good source of fibre, vitamin C, vitamin B-12
and zinc.
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