Side Pannel
Parboiled Noodles W/stir-Fried Chicken #2
Parboiled Noodles W/stir-Fried Chicken #2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1/2 -(up to)
- 1 lb Noodles
- 1/2 -(up to)
- 1 c Cooked chicken
- 1/2 lb Chinese cabbage
- 1/4 c Celery
- 2 Onions
- 1/2 c Bean sprouts
- 2 -(up to)
- 3 tb Oil
- 1 c Stock
- 2 ts Cornstarch
- 2 tb Water
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch
bean sprouts.
3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1
minute). Add stock and heat quickly; then cook, covered, 3 minutes over
medium heat.
4. Add chicken to vegetables and stir in to heat through. Meanwhile blend
cornstarch and cold water to a paste; then stir in to thicken. Pour mixture
over noodles and serve. VARIATIONS:
1. For the onions, substitute 1/2 cup canned button mushrooms.
2. In step 4, add with the chicken 1 tomato, peeled and diced.
3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple,
diced, only to heat through.
4. Before serving, garnish chicken topping with 1/4 cup almond meats,
blanched and toasted.
2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch
bean sprouts.
3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1
minute). Add stock and heat quickly; then cook, covered, 3 minutes over
medium heat.
4. Add chicken to vegetables and stir in to heat through. Meanwhile blend
cornstarch and cold water to a paste; then stir in to thicken. Pour mixture
over noodles and serve. VARIATIONS:
1. For the onions, substitute 1/2 cup canned button mushrooms.
2. In step 4, add with the chicken 1 tomato, peeled and diced.
3. In step 4, after the sauce thickens, stir in 1 cup canned pineapple,
diced, only to heat through.
4. Before serving, garnish chicken topping with 1/4 cup almond meats,
blanched and toasted.
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