Chicken Mei Fun
Total Time: 1 hourYield: 4 Servings
Source: thewoksoflife.com
Category: Pasta
Ingredients
7 ounces Rice Stick Noodles (dried)2 teaspoons Vegetable Oil (plus 3 tablespoons)
1⁄2 teaspoon Dark Soy Sauce
7 ounces Chicken Breasts (cut into strips)
1 teaspoon Cornstarch
1 tablespoon Water
1 1⁄2 teaspoon Oyster Sauce
2 teaspoons Rice Wine
1⁄2 teaspoon White Pepper
pinch Five Spice Powder
2 whole Ginger (slices)
4 whole Shallots (thinly sliced)
1 whole Carrot (julienned)
5 ounces Cabbage (shredded)
3 whole Green Onions (cut into 2-inch pieces)
1 1⁄2 tablespoon Soy Sauce
1⁄2 teaspoon Sesame Oil
dash Salt
Directions
- Add the chicken to a medium bowl, along with the cornstarch, water, oyster sauce, rice wine, 1/4 teaspoon white pepper, five spice, and 1 teaspoon vegetable oil. Marinate for 20 minutes.
- Soak the dried rice noodles as per the instructions on the package. Drain thoroughly, shaking off the noodles to get rid of excess water. Add noodles to a large bowl, mix with 1 teaspoon of oil and dark soy sauce until evenly coated. Set aside.
- In a small bowl mix soy sauce, sesame oil, and 1/4 teaspoon white pepper. Set aside
- In a wok over high heat. Add 3 tablespoons oil, followed by the ginger and chicken. Stir-fry until the chicken is just cooked through. Add the shallots, and stir-fry for 10 seconds. Add the cabbage and carrots, and stir-fry for another 30 seconds.
- Season the noodles with soy sauce mixture and mix well. Finally, add the rice noodles along with the scallions. Turn the heat down to medium and stir-fry everything together to heat the noodles through and distribute the chicken and vegetables. Add salt to taste and serve immediately.