PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING II

Parboiled Noodles With Stir-Fried Cooked Chicken Topping II image

Number Of Ingredients 10

1/2 to 1 pound Parboiled Noodles I or II
1/2 to 1 cup cooked chicken
1/2 pound chinese cabbage
1/4 cup celery
2 onions
1/2 cup bean sprouts
2 or 3 tablespoons oils
1 cup Stock, Chicken or favorite stock
2 teaspoons cornstarch
2 tablespoons water

Steps:

1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) 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: * For the onions, substitute 1/2 cup canned button mushrooms. * In step 4, add with the chicken 1 tomato, peeled and diced. * In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. * Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves