Parboiled Noodles With Stir Fried Cooked Chicken Topping I Food

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED CHICKEN AND NOODLES

Steps:

• Combine first seven ingredients; set aside 3/4 cup.
• Place chicken in remaining marinade.
• Refrigerate 30 minutes.
• Drain chicken and discard marinade.
• Stir-fry chicken in 2 teaspoons oil until no longer pink.
• Remove and keep warm.
• Stir-fry broccoli and carrots in remaining oil.
• Add cabbage and peas.
• Stir-fry until tender crisp.
• Meanwhile cook pasta according to directions.
• Combine cornstarch and reserved marinade; add to vegetable mixture.
• Bring to a boil; stir and cook until thickened.
• Add drained pasta and chicken to mixture; cook until heated through.

PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING I

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. 3. Heat oil. Add scallions and stir-fry until translucent. Add chicken stir-fry briefly to heat. 4. Add garlic, bean sprouts, salt and pepper stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: * In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery cut in 1 1/2-inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry then pick up step 4. * In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING II

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.