Noodle Bowl Chicken
I made this 3 times the first week. Wow. This is a meal in itself for 2 hungry people.
- 1 chicken breast, julienned
- 1 green onion, chopped
- 1/2 cup cooking oil
- 2 servings noodles (or thin spaghetti)
- 1 1/2 tsp dark soy sauce
- 1 tsp cornstarch
- 1/2 tsp sesame oil
- 1/4 cup chicken broth
- 1 1/4 TBL soy sauce (I use lite)
- 2 TBL oyster sauce
- 2 tsp red wine vinegar
- 2 tsp water
- 1 1/2 tsp sugar
- 1 TBL cooked black beans
- 1 tsp dried ginger (2 tsp fresh, chopped ginger)
- 2 tsp chopped fresh garlic
- 1 red bell pepper, julienned
- 1 can sliced water chestnuts
1 stalk celery, chopped
- 2 green onions, cut into 1 inch pieces
An hour before cooking:
Mix chicken with marinade
Make sauce and set aside
Make bean mixture and set aside
Cook noodles according to direction. (thin spaghetti takes about
4 minutes of boiling).
Heat 1/2 cup oil until hot but not smoking. Add chicken and cook for about a minute or so. Remove from oil.
Add noodles to hot oil. Cook for 2 minutes until slightly browned then flip and cook an additional minute.
Push noodles aside and add bean mixture. Stir until fragrant then mix with noodles. Mix in vegetables and cook for a minute or so.
Add chicken then add sauce and stir to coat.
Add 1/4 cup chicken broth and cook until broth is about gone.
Serve in medium size bowls. Sprinkle with sesame oil and scallion bits.
I like to make marinades and sauces an hour (or more) before cooking to give them time to meld.