Yum Peaceful Cooking: Stir-Fried Chicken with Noodle Cake

Tuesday, February 24, 2009

Stir-Fried Chicken with Noodle Cake

Ok...so heres the other part of my daughters birthday dinner that I promised to include. I really like these pan fried noodles. Since then I have made these for dinner as is. It comes complete with protein, veggies and a starch. Isn't that what we learned as children in order to have a balanced meal? I think the required food ratio's have changed since the 70's and 80's but I'm not sure why. Since then, obesity is more of a problem then it is now. I don't think it has anything to do with the food pyramid but more with fast food and msg....etc. etc. etc. Just my opinion. Not that anyone is really interested in it but this is my blog after all and I can say whatever I want, cant I...LOL

Ok...food....this is in two parts. One for the stir-fried chicken and one for the pan fried noodles.

Stir-Fried Chicken:

2 whole large chicken breasts, boneless, skinless (about 2 lbs total)
3 tablespoons rice wine or dry sherry
3 tablespoons soy sauce
1 teaspoon sesame oil (optional but highly recommended. It ads a depth of flavor)
1/2 of a medium head of bok choy
2 medium carrots
2 cups pea pods
2 cloves garlic
Ginger root
1 1/4 cups chicken broth
2 tablespoons cornstarch
1 tablespoon cooking oil

Cut chicken into thin bite size strips. For marinade, in a medium mixing bowl combine 1 tablespoon of the rice wine, 1 tablespoon of the soy sauce and sesame oil. Stir in chicken. Cover and let stand at room temperature for 30 minutes, stirring occasionally. Or, marinate chicken in a zip lock baggy in the refrigerator for 2 hours.

Chop bok choy, (you should have 3 cups.) Cut carrots into julienne strips (lol..have fun with that one). Remove tips and strings from pea pods. You can use a 6 oz package of frozen pea pods if you'd like...then you wont have to remove the tips and strings. Mince garlic. Grate 1 teaspoon ginger root. For sauce, in a small mixing bowl combine chicken broth, cornstarch, remaining 2 tablespoons of rice wine and soy sauce; set aside.

Prepare Pan-Fried Noodle Cake as directed below.

Preheat wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry garlic and ginger in hot oil for 15 seconds. Add carrots; stir-fry for 1 minute. Add bok choy; stir-fry 1 minute. Add pea pods; stir-fry 2 minutes or till crisp-tender. Remove vegetables.

Add half of the chicken to the hot wok. Stir-fry 2 - 3 minutes or till done. Remove chicken. Stir-fry remaining chicken for 2 - 3 minutes or till done. Return all chicken to the wok. Push from the center of the wok. 

Stir sauce; add to the center of the wok. Cook and stir till thickened and bubble. Return vegetables to the wok; stir ingredients together to coat with sauce. Cook and stir for 1 minute more.

To serve, slide noodle cake onto a serving platter. Spoon some chicken stir-fry over noodles. Pass remaining stir-fry. Makes 6 servings.

Pan-Fried Noodle Cake:

8 oz Chinese egg noodles or fine egg noodles
1 tablespoon cooking oil

In a 6 quart pot, bring 12 cups water and tablespoon salt to boiling. Add noodles; cook till tender; stirring occasionally....about 6 minutes for Chinese egg noodles and 4 minutes for fine egg noodles (or you can just follow the instructions on the package...lol). Drain and rinse with cold water. Drain well.

In a heavy 10 inch ovenproof skillet with non-stick coating (I don't own any non-stick skillets so I just used my cast iron skillet), heat oil over medium heat. Pat noodles in the skillet to kinda flatten them out a bit. Cook, uncovered, for 5 - 6 minutes or till the bottoms of the noodles are light brown. Loosen noodles around the edge, then inver the skillet and noodles onto a large plate.

Slide noodle cake back into the skillet, brown side up. Cook uncovered, for 5- 6 minutes move or till the bottom is light brown. Remove from heat; keep warm in a 300' oven while preparing stir-fry. 

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