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Serves 3 to 4
Ingredients:
Szechuan Lo Mein
1 lb. fresh noodles
or spagetti
1/2 lb. chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, cut on the
diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tbs. light soy sauce
2 tbs. hot bean sauce
1/2 tsp. salt
5 tbs. cooking oil
Marinade:
1 tsp.dry sherry
1 tsp. light soy sauce
1 tsp. cornstarch
Sauce:
1/2 cup stock
1 tsp.light soy sauce
1 tbs.chili oil
1 tsp.sugar
1 tsp. sesame oil
2 tsp. cornstarch
Directions:
Mix together marinade ingredients.
Marinate chicken for at least
twenty minutes. While marinating
chicken, mix together sauce
ingredients. Set aside.
Parboil noodles in a pot of
boiling water for three minutes (SPAGETTI
AS PER PACKAGE). Drain. Heat wok.
When heated, add 1 tablespoon of
oil. Add garlic and chicken and
stir-fry.
When the chicken is nearly done,
push the chicken up to the side of
the wok and add the shrimp in the
middle of the wok. Stir-fry.
When the shrimp are done, mix the
chicken and shrimp and remove from
the wok to a platter. Reheat the
wok and add 1 tablespoon of oil.
Add onions, bok choy, carrot and
broccoli and stir-fry until tender
and crisp. Sprinkle 1/2 teaspoon
of salt over the vegetables and
mix it in.
Remove the vegetables to a
platter. Clean out the wok with a
paper towel. Heat wok again and
add 3 tablespoons oil.
Place noodles in the wok, using
chopsticks to break them up. Add 2
tablespoons hot bean sauce and 1
tablespoon light soy sauce.
Stir-fry until the noodles are
heated through. Add cooked
chicken, shrimp and all the
vegetables. Re-stir sauce mixture
and add. When it comes to a boil,
test and adjust the seasoning if
desired, then remove and serve.
More delicious noodle and lo mein recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
