Sunday, April 18, 2010

Chinese Crispy Noodles with Chinese and Vegetables

Another everyday dish from my kitchen. It's pretty easy to make and can feed the whole family with plenty of flavors.  I love this kind of cooking because you can be so creative with it (clear out the leftovers in the fridge!). You'll love the crunch of the vegetables. I used chicken this time, but really, taking the same steps, you can substitute it with any other meat, more colorful vegetables or fresh seafood.

Ok, here we go, 6 easy steps!

Chicken breast (1 big piece, trimmed and cut into small pieces)
Green pepper (1 medium)
Lettuce (1/4 of a head)
Chinese flour noodles or simply dried vermicelli (10oz, cooked & drained)
Garlic (2 cloves, peeled and sliced)
Oyster sauce (2 tablespoons)
Sugar (1 tablespoon)
Sesame oil (1 teaspoon)
Salt and Pepper (a few pinches)
Dark soy sauce (1 tablespoon)
Light soy sauce (1 tablespoon)
Sesame seeds (a few sprinkles, optional)
Cooking oil (2-3 tablespoons)

Step 1: Chop the lettuce and green pepper into thin strips.
Step 2: In a large wok, saute chicken with garlic. Add half of dark soy sauce, half light soy sauce, sugar, sesame oil, salt and pepper and mix well.
Step 3: Add green pepper, lettuce and oyster sauce to the wok when meat is half way cooked. Mix well and keep stirring for about 5 minutes. Turn heat off. Set mixture in a bowl on the side.
Step 4: Now prepare the noodles. Heat up some oil in the wok. When it's hot, turn heat down to medium, add cooked, cooled noodles to it. Keep stirring for 5 minutes. Add the rest of the soy sauce to it. Noodles should turn darker brown and a bit crispy.
Step 5: Add meat/vegetable mixture to the noodles. Mix well.
Step 6: Sprinkle some sesame seeds (optional) and serve immediately!! Enjoy!

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