Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 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
Â 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.
Â Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Â 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).
Â Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve. Serves 4.
Each serving includes:
Â 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.
Reprinted with permission from Heart Smart Chinese Cooking, by Stephen Wong.
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