 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
My favorite take-out that I can make at home. Ingredients:
3 tablespoons mirin |
3 tablespoons light soy sauce |
2 teaspoons cornstarch |
1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces |
10 ounces dried medium egg noodles |
3 tablespoons sunflower oil |
2 garlic cloves, minced |
2 inches piece gingerroot, peeled and minced |
1 carrot, diced |
1 -2 cup snow peas, trimmed |
3 leaves napa cabbage, sliced |
5 scallions, sliced |
2/3 cup chicken stock |
2 tablespoons oyster sauce |
2 tablespoons light soy sauce |
1 -1 1/2 cup bean sprouts |
Directions:
1. Mix the mirin, soy sauce, and cornstarch together in a shallow dish; add in the chicken and turn to coat in the marinade.
2. Let marinate 30 minutes (in refrigerator), then drain and reserve marinade.
3. Meanwhile, cook the noodles following package directions; drain and refresh under cold running water, set aside.
4. Heat a wok until hot; add in oil, then toss in the chicken; stir-fry until golden, 3-4 minutes.
5. Remove chicken from wok, using a slotted spoon; drain on paper towels, and set aside.
6. Add in garlic, ginger, carrot, snow peas, napa cabbage, and scallions to the wok; stir-fry 2 minutes.
7. Return chicken to wok and pour in the stock, oyster sauce, soy sauce, and reserved marinade; stir-fry until liquid has reduced and thickened, about 2 minutes.
8. Stir in the cooked noodles and beansprouts; heat through and serve immediately.
|
|