Celebrate a long life with this Chinese inspired dish!
|1||(220 g) Package e-fu noodles (Chinese, fried and dried egg noodles)|
|1||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into ½” (1 cm) strips|
|2 tbsp||(30 mL) Peanut or vegetable oil, divided|
|1/2||Red pepper, sliced|
|1||(114 g) Package Shitake mushrooms, stems removed and sliced|
|2||Medium carrots, halved lengthwise and sliced on the bias|
|2||Cloves garlic, minced|
|1 cup||(250 mL) Chicken broth|
|3 tbsp||(45 mL) Oyster sauce|
|1 tbsp||(15 mL) Soy sauce|
|2 tsp||(10 mL) Sugar|
FILL a large saucepan or wok half full with water. Bring water to a boil and add noodles. Cook the noodles, pushing them under water until they are soft, about 1-2 minutes. Drain in a colander and set stand to dry.
USING the same pan or wok, heat 1 tbsp (15 mL) oil over medium-high. Add chicken, season with salt and pepper. Stir-fry for 6-8 minutes or until nicely browned. Add mushrooms and carrots and continue to stir-fry for 2-3 minutes. Add garlic and cook an additional minute. Chicken should be cooked to an internal temperature of 165°F (74C). Remove the chicken mixture from the pan, set aside and wipe the pan clean.
HEAT the remaining oil in the same pan over high. Add the noodles to the pan and cook for one minute undisturbed to brown the bottom. Carefully flip the noodles using a spatula and brown the other side, about one minute. Return the chicken and vegetable mixture back to the pan. Add broth, oyster sauce, soy sauce and sugar. Toss to coat and serve.
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