Tuesday, July 10, 2012
Stir Fried Hand-Cut Noodles With Chicken And Vegetables 雜錦炒板麵
I turned my first batch of ban mian into a delicious stir fry in thick dark sauce similar to that of my no. 1 noodle dish of all time, namely the oh so sinful KL Hokkien noodles. This is of course a much healthier version with plenty of vegetables sans le saindoux, something a dieter like me can eat without feeling guilty on my non diet days.
This main purpose of this post is to show you the result of my first noodle making attempt. Use Shanghai noodles or Hokkien noodles instead if you are not about to make your noodles anytime soon.
serves 2 as a one dish meal
1/2 chicken breast, sliced and marinated with a little soy, pepper and corn flour
1 tbs of cooking oil
2 garlic cloves, chopped
4 Chinese cabbage leaves, sliced
1/2 a carrot, peeled and sliced
2 celery sticks, sliced
2 eggs, lightly beaten*
1 batch of homemade hand-cut noodles (ban mian 板麵)
3 tbs of oyster sauce
3 tbs of light soy
2 tbs of dark soy
2 tbs of caramel sauce
1 tsp of sesame oil
dash of white pepper
1/2 cup of stock
*fry beaten eggs with a little oil for 2 minutes on both sides, allow omelet to cool before slicing.
Prepare the chicken, vegetables and omelet and set aside.
Heat up a wok then sear the chicken pieces on high heat for 30 seconds, remove and set aside (this prevent the chicken from overcooked).
Heat up the wok again and add a little more oil, saute garlic briefly before adding the vegetables. Stir fry on high heat for a minute then add in the noodles and continue to stir fry for a further minute, add seasonings and stock and mix well....
Continue to stir fry for a minute more before returning the chicken slices and half of the omelet strips.
Mix well and check for seasonings before serving.
Top with the remaining omelet strips and serve with some cut chili in soy or sambal of your choice.