MING TSAI'S CHICKEN CHOW MEIN MY WAY
Found this on another web site and just tried it. I actually used 5 packets of chicken ramen noodles instead of the lo mein noodles and chicken broth. I prepared them as directed, then used a slotted pasta spoon to remove the noodles to a cold bowl, leaving the broth behind. I then put 2 ladles of the "ramen" broth in the pan instead of the broth. The sambal oelek is hot, so cut back on it if you want less heat. I did not add salt because the ramen broth already contains some.
Provided by Cook4_6
Categories Chinese
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
- Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
- Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
- Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
- Correct the seasonings and serve.
Nutrition Facts : Calories 609.9, Fat 18.9, SaturatedFat 2.6, Cholesterol 118, Sodium 1076.4, Carbohydrate 78.2, Fiber 8, Sugar 9, Protein 35.6
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