A colorful Chinese favorite packed with contrasting flavors and textures.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz fresh egg noodles or fettuccine||1/2 cup chicken broth|
|3 tbsp vegetable oil||2 tbsp ketchup|
|2 skinless, boneless chicken breasts, cut into bite-size pieces||2 tbsp soy sauce|
|1/2 each red, green, and yellow or orange pepper, seeded and sliced||1 tsp cornstarch|
|4 oz shiitake mushrooms, quartered||sesame oil|
|1 tbsp peeled and grated fresh ginger||2 tbsp sesame seeds|
Bring a saucepan of lightly salted water to a boil. Cook the noodles about 2 minutes, until barely tender. Drain and rinse under cold running water. Toss with 1 tbsp oil and set aside.
Heat 1 tbsp of the oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for 3 minutes. Remove and set aside. Add the peppers, mushrooms, ginger, and remaining oil to the wok and stir-fry for 3 minutes.
In a small bowl mix together the chicken stock, ketchup, soy sauce, and cornstarch. Return the chicken to the wok or frying pan and add the noodles and stock mixture. Stir-fry for 3 minutes, until chicken is cooked through. Just before serving, drizzle with sesame oil and sprinkle with sesame seeds.
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