Szechuan Noodles
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 pound fresh noodles (Shanghai thin noodles are good)
1/2 pound chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal
into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tablespoon light soy sauce
2 tablespoons hot bean sauce
1/2 teaspoon salt
5 tablespoons cooking oil for stir-frying
Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch
Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Mix together marinade ingredients. Marinate chicken for
at least twenty minutes.
While marinating chicken, mix together sauce ingredients.
Set aside.
Also while marinating chicken, parboil noodles in a pot
of boiling water for three minutes. Loosen up noodles
with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic
and chicken and stir-fry. When the chicken is nearly done,
push the chicken up to the side of the wok and add the shrimp
in the middle of the wok. Stir-fry. When the shrimp are done,
mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions,
bok choy, carrot and broccoli and stir-fry until tender and
crisp. Sprinkle 1/2 teaspoon of salt over the vegetables
and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and
add 3 tablespoons oil. Place noodles in the wok, using
chopsticks to break them up. Add 2 tablespoons hot bean sauce
and 1 tablespoon light soy sauce. Stir-fry until the noodles
are heated through. Add cooked chicken, shrimp and all the
vegetables. Restir sauce mixture and add. When it comes to a boil,
test and adjust the seasoning if desired, then remove and serve.
Serves 3 to 4
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