Yields: 4 servings
Ingredients:
6 ounces Chinese-style noodles
4 ounces chicken breast, thinly sliced
12 medium-sized raw shrimp, shell removed and deveined
½ cup white onion, thinly sliced
½ cup carrots, peeled and julienned
½ cup green beans, string removed and thinly sliced on the bias
1 cup Napa cabbage, thinly sliced
1 cup low sodium chicken stock
3 tablespoons canola or soy oil
¼ cup red pepper, thinly sliced
¼ cup green onions, julienned
Salt and pepper
Procedure:
1. In a hot wok or large frying pan, heat the oil
2. Add chicken breast and stir fry until cooked
3. Add the shrimp, onion, carrots, beans and cabbage, one after the other, with an interval of 15 seconds and stirring between each addition
4. Lightly season with salt and pepper, as a well-seasoned sauce will be added later
5. Add the noodles to the pan followed by the hot chicken stock
6. Stir often until the noodles are done (vegetables will finish cooking at about the same time)
7. Pour the simmering sauce over the noodles and stir well to mix all ingredients together
8. Serve warm and garnish with red pepper and green onions
Sauce Ingredients:
1 cup low sodium chicken stock
4 cloves garlic, finely chopped
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons tapioca or corn starch
Salt and cracked black pepper
Roasted sliced almonds or pine nuts, optional
Sauce Procedure:
1. Mix together in a small pot chicken stock, garlic, oyster sauce, hoisin sauce and soy sauce, and bring to a boil
2. Make a slurry with the starch and a few tablespoons of water, and add to the pot while stirring
3. As the sauce begins to thicken, reduce the heat and simmer until ready to add to the noodles
Recipe Author: Executive Chef Shashi Sanamvenkata
Chef's Background: Graduate of the Institute of Hotel Management and Catering Technology, Hyderabad, India
Original Photograph By: Chef Shashi Sanamvenkata/united.com
Photograph Retouched By: Recipe Spy
Source: http://www.united.com/CMS/Documents/pdfs/chefs-and-sommeliers/23289_Hemi-Chef-APR.pdf