Sunday, December 2, 2007

Asian Noodles with Chicken and Veggies


  • 1 boneless chicken breast
  • 1 tbsp of soy
  • 1 tbsp of sesame oil
  • 1 tbsp of rice wine
  • 1 tsp of cornstarch
  • 6 tbsp of canola oil
  • 2 celery stalks
  • 2 carrots
  • 1 cup of chopped mushrooms
  • 1 onion
  • 1 bunch of green onions
  • 8 oz. of low mein noodles or thai noodles
  • 1/4 cup of unsalted peanuts


  • 1/8 cup soy or mushroom soy
  • 2 tbsp of wine vinegar
  • 2 tbsp of sesame oil
  • 2 tbsp of rice wine
  • 3/4 cup of stock
  • 1 tsp of cornstarch
  • pinch of sugar


  • 3 tbsp of minced garlic
  • 2 tbsp of chili paste with garlic (use less if you don't like it really spicy)
  • 1 tbsp of minced ginger
  • 3 stalks of green onions minced

  1. Cut chicken breast into small thin strips. It is easier to do if the chicken breast is slightly frozen. Toss the chicken with the soy, sesame,wine and cornstarch mixture. Set is aside.
  2. Clean celery stalks and peel carrots.
  3. Cut celery and carrots on into thin slices on a slant. The carrot slices can be further cut in half.
  4. Chop the remaining green onions and set aside.
  5. Peel onion. Cut the onion in half and thinly slice the halves.

Noodle Preparation
  1. If you are using the low mein noodles, the type that is found in the refrigerated section on the supermarket, heat them in about 3 tbsp of sesame oil and add 1/2 cup of stock, toss lightly. Set aside. (The stock will be soaked up.)
  2. If you are using the dry thai noodles, soak them in boil/very hot water until they are soft, probably about 5 minutes. Don't cook them in the water or they become too mushy.


  1. a large skillet, add 3 tbsp of canola oil and heat until the oil starts to shimmer. Add the chicken and cook thoroughly. Add 1 tbsp of spice mixture and coat the chicken thoroughly. Remove from the pan and set aside.
  2. Add 3 tbsp of canola oil and the remaining spice mix. Cook until fragrant. (It is important to add the veggies one at the time, since they all have varying cooking times. This will ensure that all the veggies are cooked while still retaining their flavor and texture)
  3. Add the white onions and cook until it starts to wilt, about 2 minutes.
  4. Add the mushrooms and cook until it starts to wilt.
  5. Add the carrots, cook a few minutes.
  6. Add the celery and cook a few minutes.
  7. Return the cooked chicken to the mixture and mix it thoroughly with the vegetables.
  8. Add the peanuts and mix them in.
  9. Add the noodles and thoroughly mix them into the pot.
  10. Make sure that the cornstarch is thoroughly mixed into the sauce and pour sauce into the pan.
  11. Mix and thoroughly combine all the ingredients. Put the lid on the pan and let the dish rest on the stove with the heat off. Rest for about 3 minutes.
  12. Now it is ready to serve. Sprinkle the chopped green onion.

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