Sichuan Noodles
Chinese cuisineNon-vegetarian2400 min
This classic and traditional Sichaun (Szechuan) recipe brings together a marinade of rice wine and soy sauce with marinated chicken bits stir-fried with Chinese...
View ingredients & steps
Ingredients
- 1/2 pound chicken breast (cut into strips)
- 4 ounces shrimp (shelled and cleaned)
- 1/2 bok choy (cut into bite-size pieces)
- 1/2 cup carrot (cut on the diagonal)
- 1/2 cup broccoli or cauliflower (trimmed, cut on the diagonal into 1-inch pieces)
- 1 onion (shredded)
- 1 clove garlic (minced)
- 1 tablespoon light soy sauce
- 2 tablespoons hot bean sauce
- 1/2 teaspoon salt
- 5 tablespoons cooking oil for stir-frying
- For the Marinade:
- 1 teaspoon wine
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- For the Sauce:
- 1/2 cup stock
- 1 teaspoon light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Directions
- Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
- While marinating chicken, mix together sauce ingredients. Set aside.
- Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
- Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
- Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli, and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
- Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp, and all the vegetables.
- Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.