Ginger Chicken Stir-Fry with Hokkien Noodles

Ginger Chicken Stir-Fry with Hokkien Noodles

Kegan and I made a trip to the new Oriental Supermarket yesterday. That place is huge. It had everything I could ever want for future adventures in Asian cooking. I made these noodles for lunch. This recipe is from page 67 of the Great Tastes Stir-Fry cookbook.






Ginger Chicken Stir-Fry with Hokkien Noodles

1 1/2 tablespoons finely shredded fresh ginger
1/4 cup mirin
2 tablespoons soy sauce
1 pound 5 ounce chicken breasts, cut diagonally into thin strips
7 ounce fresh baby corn
12 ounce choy sum
6 ounce fresh oyster mushrooms
1 pound hokkein (egg) noodles
2 tablespoons oil
2 tablespoons oyster sauce

Combine ginger, mirin and soy sauce in a non-metallic bowl. Add the chicken, coat well, then marinate while preparing the vegetables

Cut the corn in half lengthways. Trim the ends of the choy sum and cut into 21/2 inch lengths. If the mushrooms are very large, cut them in half. Soak the noodles in a large bowl in boiling water for 5 minutes. Drain and refresh under cold running water.

Heat a wok until very hot. Add 1 tablespoon of the oil and swirl to coat. Remove the chicken from the marinade with a slotted spoon. Reserve marinade. Cook in two batches over very high heat for 2 minutes or until brown and just cooked. remove from wok.

Add the remaining oil to the wok and stir-fry the mushrooms and corn for 1-2 minutes or until just softened. Add the remaining marinade, bring to a boil, then add the chicken, choy sum and noodles. Stir in the oyster sauce and cook, tossing well, for 1-2 minutes, or until the choy sum has wilted slightly and the noodles are warmed through.



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