Cumberland Chow Mein (Hamilton CJCC) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 handful dried Yet Ca Mein or 1 pkg Wings frozen thin noodles
3 chicken breasts. sliced or 1 piece chinese bbq pork (cha-su)
1 onion, sliced
Handful of green beans, sliced
6 to 8 shitake mushrooms, soaked and sliced
2 cups broccoli flowerettes
2 to 3 takenoko, optional
Oil for frying
Salt
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Directions: |
Directions:1. Marinate the sliced chicken with 2 cloves mashed garlic, 1 tsp salt and 2 tbsp oil. Mix well; set aside.
2. Prepare vegetables. Microwave broccoli under tender crisp; set aside.
Method for Dry Noodles:
1. Break into thirds. Boil 4 cups water with 1/2 to 1 tsp salt.
2. Add 1/3 of noodles and boil for 3 to 4 minutes. (Don't overcook).
3. Have skillet heated with 1 to 2 tbsp oil at medium heat.
4. Drain boiled noodles well; add to oiled pan. Sprinkle with a bit of salt and stir constantly. The noodles are ready when they separate.
5. Transfer to a plate; cover with foil. Repeat until all noodles are parboiled and fried.
For frozen noodles, thaw and divide into 4 portions (cut before boiling). Follow instructions for dried noodles, but parboil for only 2 to 3 minutes.
Heat 2 tbsp oil in frying pan. Saute chicken until well done. Add remaining vegetables to the pan and sauté until just done (vegetables must remain crisp). Add vegetables to the bed of precooked noodles; mix well. Garnish with reserved broccoli or lightly sautéed green peppers.
Optional: Garnish with Kinshi Tamago. |
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