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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Chinese Cooking the American Way. Sometimes I double the sauce and add extra veggies and chicken (The Emperor's Slow Cooked Chicken (Crock-Pot)) to make this a main dish. The recipes in this cookbook are vague on times; I will update with more specific times the next time I make this..... Ingredients:
1/2 cup chicken broth |
2 ounces bok choy |
1 -1 1/2 cup bean sprouts, fresh |
2 garlic cloves, minced |
1/2 cup bamboo shoot, shredded |
1/2 cup carrot, shredded |
4 tablespoons oil |
8 ounces dry egg noodles (chinese-style) |
1 tablespoon rice vinegar |
1 tablespoon oyster sauce |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 dash white pepper |
Directions:
1. Heat 5 to 6 cups water to a rapid boil.
2. Add noodles.
3. Cook for 4-5 minutes or until done.
4. Drain and rinse with water.
5. Have all ingredients ready.
6. Heat 2 Tablespoons oil in a wok; stir-fry carrots, bamboo shoots, bok choy and bean sprouts in that order.
7. Add salt and sugar; cook for 1 1/2 minutes.
8. Toss well and remove.
9. Heat two more tablespoons of oil in a skillet or wok; saute garlic for 15 seconds, then add noodles.
10. Turn heat to medium; add 1/2 cup chicken broth and remaining seasonings.
11. Cover.
12. Let it cook for 2-3 minutes.
13. Turn heat to high.
14. Toss noodles gently.
15. Add vegetables; mix well.
16. Serve hot.
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