Ingredients

• *Noodles*
• 1 teaspoon oil
• 1/2 teaspoon chili paste
• 1/2 teaspoon minced garlic
• 1/4 ounce minced green onion
• 4 ounces cooked ground chicken
• 14 ounces cooked egg noodles
• cornstarch
• *Sauce*
• 2 ounces soy sauce
• 1 ounce cooking wine
• 1 teaspoon oyster sauce
• 1 teaspoon sugar
• 7 ounces chicken stock

Directions

1. Combine all sauce ingredients and set aside.

2. Heat wok. Add one teaspoons of oil. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.

3. Add cooked ground chicken and sear, stirring and tossing for 5 to 10 seconds.

4. Add sauce mixture and simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.

5. Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles.

6. Garnish with bean sprouts and julienne cucumbers.

Email to a friend | Print this recipe | Back