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Because I`ve collected so many new Asian recipes in the past month, I`ve decided to test them out one by one to see which ones are keepers and which one still need some adjusting.
The recipe for tonight was a Chinese Chicken Noodle dish, with egg noodles being the main type of noodle in this dish.
Noodles: First you would need to take 10 oz. of fresh egg noodles and rinse them in cold water, drain the excess water, and then set aside for later.
Chicken Marinate: Combine the following ingredients in a mixing bowl:
1/2 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon Shaoxing wine
3 dashes white pepper
1 teaspoon sugar
1/2 teaspoon sesame oil
Cut up 6 oz of skinless, boneless chicken into small cubes and allow to marinate for at least 20 minutes.
Once the chicken has marinated long enough,
heat up a large frying pan with 1 tablespoon of the cooking oil. When the frying pan is heated, add the chicken into the pan and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl and set aside.
Once the chicken is done and set aside, clean the pan and heat it up with the remaining 2 tablespoons of oil. Add in 2 cloves of minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the egg noodles, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp of brown sugar, and 4 tbsp water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Once everything is blended well, take the noodles off heat and serve with the chicken.
This dish is definitely a keeper. Not only did the noodles and chicken work out well together, but you can also have the chicken with plain rice if you don`t want to go through all of the steps of preparing the noodles.
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