Although we seldom have noodles in our house unless it is Pad Thai and out-of-this-world spicy, once in a great while I prepare noodles the way I remember it when I was younger. Every birthday has to have a noodle dish. The same goes with every celebration. And they have to be served in long strands, never cut. In recipe # 14 of our Chinese Lunar New Year Celebration series, I made the typical chow mein dish with spicy chicken pieces. I cut the noodles into manageable bite size length before serving as that is the only way I can convince my husband to have some.
- 1 package chow mein noodles, cooked according to package instructions
- 2 cups chicken breast or thighs, sliced thinly
- 2 tbs cornstarch
- 2 tbs oyster sauce
- 1 tsp sesame oil
- 1 tsp chili paste
- 4 cloves garlic, minced
- 2 tbs ginger, sliced thinly
- 2 tbs chili paste or crushed chili pepper
- 2 cups shredded napa cabbage
- 2 heads bok choy or gai lan, sliced thinly
- 1 large bell pepper, julienned
- 1/2 cup water or chicken broth
- 2 stalks spring onion, minced
- 2 tbs peanut oil
- salt and pepper to taste
- In a separate bowl, mix chicken, cornstarch, sesame oil and chili paste. Marinate in refrigerator overnight.
- Heat 1 tbs oil in wok or pan. Add garlic and ginger. Stir fry for one minute then add the chicken. Cook for 4 – 5 minutes, until chicken is almost cooked through.
- Add the rest of the vegetables and chili paste. Stir fry until crisp tender. Add chicken broth and season with salt and pepper.
- Add the noodles and stir-fry for 3 minutes to coat.
- Sprinkle with spring onions. Serve warm.