HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
- In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
- In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
- In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
- Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
- Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
- Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
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