RCI-ND.005.0159.001
Szechuan Noodles
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Serves 3 - 4
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- chicken breast½ poundcut into strips
- shrimp4 ouncesshelled and cleaned
- bok choy½ unitcut into bite-size pieces
- carrot½ cupcut on the diagonal
- broccoli or cauliflower½ cuptrimmed, cut on the diagonal into 1-inch pieces
- onion1 unitshredded
- garlic1 cloveminced
- 1 tablespoon
- hot bean sauce2 tablespoons
- ½ teaspoon
- cooking oil for stir-frying5 tablespoons
Method
1
Bring a large pot of water to a boil and add the fresh Shanghai thin noodles, stirring occasionally to prevent sticking.
4 minutes
2
Drain the cooked noodles in a colander and set aside, tossing lightly with a small amount of cooking oil to prevent clumping.
3
Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat until shimmering.
4
Add the minced garlic and cook for 30 seconds until fragrant, then add the chicken breast strips and stir-fry until just cooked through.
3 minutes
5
Push the chicken to the side of the wok, add the shrimp to the empty space, and stir-fry until they turn pink and opaque.
2 minutes
6
Remove the chicken and shrimp to a clean plate and set aside.
7
Add the remaining 3 tablespoons of cooking oil to the wok, then add the shredded onion, carrot, and broccoli or cauliflower pieces, stir-frying until the vegetables are tender-crisp.
3 minutes
8
Add the bok choy pieces and continue stir-frying until wilted, about 1 minute.
9
Return the cooked chicken and shrimp to the wok along with the cooked noodles.
10
Pour the light soy sauce and hot bean sauce over the noodle mixture and sprinkle with salt, tossing everything together over the heat to combine thoroughly.
2 minutes
11
Transfer the noodles to a serving dish and serve immediately while hot.