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Ingredientes
- 1 fryer chicken, 2 1/2 to 3 pound
- 1 pound fresh or possibly packaged Chinese noodles
- 1/2 pound bean sprouts
- 2 stalks tender celery, sliced
- 1 sm. sliced onion
- 5 tbsp. oil
- 1 c. soup stock or possibly water
- 2 tbsp. cornstarch
- 1/3 c. carrot, cut matchstick size
- 1/2 c. snow peas or possibly 1 c. Chinese napa cabbage
- 1/2 c. bamboo shoots
- 1/2 c. sliced water chestnuts
- 5 black mushrooms, soaked
Direcciones
- Bone and cut up chicken in thin bite sized slices. Marinate chicken about 1/2 hour with 2 cloves crushed garlic, 3 Tbsp. soy sauce, 2 Tbsp. sherry, and 1/2 tsp. salt.
- In boiling water, drop noodles and cook about 4 min. Drain well and put 3 Tbsp. heated oil in a large skillet. When skillet is warm, brown both sides of noodles till golden brown color. Place in a pan and keep hot in low oven.
- Cut remaining ingredients in uniform thin strips. When noodles are ready, heat 2 Tbsp. oil in a large skillet and stir fry chicken till almost done. Add in all vegetables and mix well together. Add in 1 c. soup stock or possibly water, and cover till it comes to a boil. Cook vegetables just to a crisp. Season to taste. Thicken with cornstarch mix (2 Tbsp. cornstarch and 4 Tbsp. water). Pour over noodles. Garnish with minced green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 12 servings | |
| Calories 450 | |
| Calories from Fat 193 | 43% |
| Total Fat 21.57g | 27% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.15g | |
| Cholesterol 77mg | 26% |
| Sodium 190mg | 8% |
| Potassium 385mg | 11% |
| Total Carbs 39.84g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.54g | 1% |
| Protein 22.31g | 36% |
