Hong Kong Pan-Fried Noodles with Chicken

See full recipe on: Red Cook


8 oz. hong kong style noodles for pan-frying
8 oz. chicken breast, cut into 1/8-inch thick slices
3 oz. carrot, cut into 1/16-inch slices
1 oz. dried shiitake mushrooms, rehydrated and cut into halves
5 oz. broccoli florets
1/2 cup water
6 tablespoons vegetable oil, separated
1/4 oz. garlic, cut into 1/16-inch thick slices
1/4 oz. ginger, cut into 1/16-inch thick slices
1 scallion, cut into very thin shreds
4 or 5 sprigs of cilantro
1/4 teaspoon salt
1 teaspoon cornstarch
1 tablespoon shaoxing cooking wine
1/4 cup shaoxing cooking wine
1-1/2 cups chicken stock or water
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 teaspoon ground white pepper
Cornstarch slurry made from 2 tablespoons cornstarch and 3 tablespoons water

Nutrition 10 servings

Per Serving % Daily Value
Calories 248
Fat 12g 18%
Carbs 25g 8%
Protein 10g 20%
Fiber 1g 7%
Cholesterol 34mg 11%
Sodium 465mg 19%


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