Chinese Take Out Chicken Chow Mein With Crispy Noodles
Most historians agree that noodles have been consumed in china for over two thousand years. this dish probably came over in the mid 1800's with workers headed for the railroads and has about a thousand variations. one thing most foodies agree on is that the crispy noodles in the can are a big no-no. we are fans of frying these soft noodles until they are crispy on the outside but soft on the inside. from the take-out menu cookbook
Steps
Combine the chicken , 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl.
Marinate at room temperature while you assemble the rest of the ingredients.
In a separate bowl , combine the remaining 1 / 4 cup of soy sauce , the remaining 3 tablespoons of rice wine , the stock , rice vinegar , sesame oil , oyster sauce , sugar , red chili sauce , and cornstarch.
Set aside.
Bring 3 quarts of water to a boil in an large pot.
Add the noodles and cook according to the package directions.
Drain the noodles and rinse them under cold water to stop the cooking.
Lay the noodles out on paper towels to dry.
Heat the oil in a wok or large frying pan to 360f and add the noodles.
They will cling together forming a pancake of sorts.
Fry this on one side for about 5 minutes , or until the bottom is crisp , then flip the noodle pancake with a spatula and fry the other side for 3 minutes.
Drain the noodle pancake on paper towels , cover with aluminum foil , and keep in a warm .
Ingredients
chicken breasts, rice wine, soy sauce, chicken stock, rice vinegar, sesame oil, oyster sauce, sugar, chili-garlic sauce, cornstarch, chinese egg noodles, peanut oil, garlic cloves, fresh ginger, onion, bok choy, broccoli floret, napa cabbage, snow peas, carrot