• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Parboiled Noodles W/stir-Fried Chicken #2

  • Recipe Submitted by on

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.

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