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Ingredientes
- 8 ounce Chinese egg noodles
- 1 Tbsp. soy sauce
- 1 1/2 tsp sesame oil
- 4 Tbsp. plus
- 1 1/2 tsp peanut oil
- 3 Tbsp. hoisin sauce
- 1/2 c. rice wine or possibly dry sherry
- 1/4 c. each: soy sauce, sugar
- 2 Tbsp. water
- 1 Tbsp. sesame oil
- 1 lb boneless, skinless chicken breast, cut into 1 1/2 inch long strips
- 2 Tbsp. each: cornstarch, peanut oil
- 6 x green onions, minced
- 2 slc ginger root, chopped
- 3 x cloves garlic, chopped
- 3/4 c. salted, skinless peanuts
Direcciones
- Heat oven to 250 degrees. Boil noodles according to package directions; drain. Toss noodles with soy sauce, sesame oil and 1 1/2 tsp. peanut oil in large bowl. Heat 4 Tbsp. of the peanut oil to coat bottom of large skillet over medium-high heat. Pour in noodles; press down with spatula to flatten. Cook till brown, about 10 min. Flip over; cook till crisp, 5 min. Place in oven to keep hot.
- Stir together hoisin sauce, rice wine, soy sauce, sugar, water and sesame oil in small bowl; set aside. Toss chicken with cornstarch in medium bowl; set aside. Heat peanut oil in wok over medium-high heat. Add in green onions, ginger, garlic and peanuts; stir-fry 1 minute; remove. Set aside. Add in chicken to pan; stir-fry till golden, about 2 min. Remove. Add in sauce to wok; cook 2 min, stirring occasionally. Stir in chicken; cook till sauce is slightly thickened, about 3 min. Place noodle cake on serving plate. Cover with chicken and sauce; sprinkle garlic, green onion and peanut mix on top.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 488 | |
| Calories from Fat 188 | 39% |
| Total Fat 21.2g | 27% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 60mg | 20% |
| Sodium 980mg | 41% |
| Potassium 441mg | 13% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 12.57g | 8% |
| Protein 23.38g | 37% |
