RECIPE OF THE MONTH - SEPTEMBER 2009

GUIDO | FOOD & RECIPES | RECIPE OF THE MONTH | ON TV | RESTAURANTS | BLOG | TWITTER | HOME

HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES
(Print this recipe)

Courtesy Guy Fieri

16 oz Chow Mein noodles
2 cup Chicken breast, cut 1/4 “ slices, skinless
1 cup Celery, cut 1⁄2 “ on bias
1 cup Carrots, cut 1⁄4 “ on bias
1⁄2 cup Shitake mushrooms, julienne 1⁄2 “
1⁄2 cup Red bell pepper, julienne 1⁄4 “
1 cup Onion, white, julienne 1/8 “
3⁄4 cup Snow peas, julienne, 1⁄2 “
1 cup Bean sprouts, mung
1⁄4 cup Soy sauce
4 Tablespoons Corn starch
3 Tablespoons Hoisin sauce
1 Tablespoon Chili garlic paste
2 Tablespoons Ginger minced
1 Tablespoon Garlic, minced
1⁄4 teaspoon Sesame oil
1 1⁄2 cup Chicken stock, low sodium
1⁄2 cup Canola oil
1⁄2 cup Green onions, julienne

In a resealable plastic bag add, 3 T soy sauce, ginger, garlic, chili garlic paste, 2 T corn starch and mix thoroughly, then add chicken and marinate for 1 hour.

In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 T oil to keep from sticking.

In a large sauté pan or wok, heat 2 T oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

In same wok, add 2 T oil. Heat until almost smoke point add onions, bell peppers, carrots and celery. Sauté for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken sauté for 1 minute, add hoisin, 3 T soy sauce and sesame oil, toss and remove.

Heat a 12” non stick sauté pan, add 3 T oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side unitl crispy light golden brown. Flip noodles and another 2 T of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

Mix 2 T corn starch and chicken stock, and deglaze hot wok with mixture and let reduce by 1/3.

Place noodles on a rimmed serving platter, top with chicken and vegetable sauté, and pour chicken reduction over top. Garnish with green onions.

Try my AUGUST 2009 recipe Silver Sangria.