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Ingredients:
Noodles
- 1 teaspoon salt
- 1 pound fresh Chinese-style egg noodles
- 3 tablespoons vegetable oil
Topping
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground chili paste
- ½ pound skinless, boneless chicken breast cut into 1/4-inch-thick slices
- 6 to 8 small dried black mushrooms, soaked in hot water for 30 minutes, stemmed, and drained
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2/3 cup chicken stock
- ¼ pound raw prawns, peeled and deveined
- 2 cups Napa cabbage, cut into bite-size pieces
- 2 cups snow peas, trimmed. Blanched, shocked in ice water, and drained
- 2 tomatoes, cut into thin wedges
- ¼ cup water
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry (optional)
- Fresh cilantro sprigs for garnish
Directions:
In a large pot, bring 2 quarts of water to a boiling. Add the salt and noodles and cook briefly until just tender, about 2 minutes. Remove from heat and rinse under running water. Drain and set aside for 20 minutes.
Meanwhile, heat the 3 tablespoons oil in a large nonstick fry pan over moderate heat. Place the noodle in the pan, and using a spatula, press gently to flatten slightly. Brown the noodles until nicely crisped, 3 to 5 minutes on each side. Drain them on paper towels and keep warm in the oven.
Just before serving, heat the 2 tablespoons oil in a wok or large fry pan. Let the pan get very hot. Add the ginger, garlic, and chili paste and stir until fragrant, about 30 seconds. Add the chicken and black mushrooms and stir-fry for 2 minutes. Add the oyster sauce, soy sauce, and chicken stock and cook until mixture boils. Add the prawns, Napa cabbage, snow peas, and tomatoes. In a small bowl, whisk together the water and cornstarch. Add a tablespoon or so of this mixture to the sauce, just enough to thicken it slightly. Just before removing from heat, splash the pan with the rice wine.
To serve, divide the noodle and place in the center of each plate and top with the stir fry and sauce. Garnish with cilantro.
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