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chicken pan fried with curry noodles

by Joan

Chicken
Ingredients
  • •1/4 lb noodles
  • •1 1/2 chciken breasts, bone, cut into small cubes
  • • MARINADE
  • •1 tablespoon heavy soy sauce
  • •1 tablespoon dry sherry
  • •1 tsp curry powder
  • •1 tsp cornstarch
  • •1 tsp peanut oil
  • • SEASONINGS
  • •4 cloves garlic, finely minced
  • •3 thin slices gingeroot, finely minced
  • •1 1/2 cups asparagus, diagonally cut
  • •2 green onions, diagonally cut
  • •1 cup sliced chinese mushrooms (first soak, destemmed)
  • • SAUCE
  • •2/3 cup chicken stock
  • •2 tablespoons dry sherry
  • •3 tablespoons tomato sauce
  • •1 tablespoon curry powder
  • •1 tablespoon light soy sauce
  • •1 tablespoon sesame oil
  • •1 tablespoon oyster sauce
  • •1/2 tsp sugar
  • •2 tablespoons cornstarchmixed with 2 T cold water
  • •6 tablespoons peanut oil
Steps
  1. 1.Preparation: Must be done head.
  2. 2. Cook noodles al dente, drain, stir in a little peanut oil, set aside (Makes 3 to 4 cups cold noodles)
  3. 3. Bone chicken, cut into small cubes and marinate.
  4. 4. Prepare seasonings; cut vegetables; combine sauce ingredients. Last Minute Cooking:
  5. 5. Heat 12 inch skillet until hot. Add 1/4 cup peanut oil. Spread noodles out in a thin layer and pan fry until golden on the bottom. Flip noodles over and cook until golden on other side. Pat dry with paper towels. Cut into wedges. Place on serving platter.
  6. 6. Heat wok to hot. Add 1 T peanut oil. Stir fry chicke until it loses its raw outside color. Set aside.
  7. 7. Return wok to heat. Add a little more oil. Saute seasonings. Add vegetables and stir fry. When brightened, stir in sauce. Return chicken. Thicken sauce with a little cornstarch mixed with water. Pour over noodles
Notes

Carpenter

Joan
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