Chicken Stir-fry and Crispy Noodle Cake

Serves 4

Tanya

ingredients

Noodle Cake:
9 ounces fresh Chinese noodles
1 teaspoon salt
2 scallions, sliced thin
4 tablespoons vegetable oil
Stir-fry Sauce:
1/2 cup low-sodium chicken broth
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon red pepper flakes
Chicken & Vegetables:
1 pound boneless, skinless chicken breasts, cut into 1-inch squares
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon flour
1 tablespoon minced fresh ginger
1 clove garlic, minced
8 teaspoons peanut oil
Carrots, onion, peppers, mushrooms, etc. cut into thin slices.

directions

1
Noodle Cake: bring 3 quarts of water to a boil. Salt water. Add noodles and cook until tender. Drain thoroughly. Add scallions and toss to combine. Set aside.
2
Whisk sauce ingredients together. Set aside.
3
Toss chicken with soy sauce and sherry. Set aside. Whisk sesame oil, cornstarch and flour together. Set aside. Mix ginger, garlic and 1 teaspoon peanut oil together. Set aside.
4
Heat 2 tablespoons vegetable oil in 12" skillet, swirl to coat. Spread noodles evenly in pan and press with spatula to flatten into a cake. Cook until crisp (5-8 minutes). Slide cake onto plate. Add remaining 2 tablespoons vegetable oil to skillet. Invert noodle cake and slide browned side up back into the skillet. Cook until golden brown on the second side (5-8 minutes).
5
Slide noodle cake onto cutting board and let sit 5 minutes before slicing into wedges.
6
Stir marinated chicken into the sesame oil/cornstarch mixture until evenly coated. Heat 2 teaspoons peanut oil in large skillet or wok over high heat. Cook 1/2 of the chicken until golden brown. Transfer to clean bowl. Repeat with remaining chicken. Cover and keep warm.
7
Add remaining peanut oil to skillet until just smoking. Add veggies and cook until just softened (2-3 minutes). Push vegetables to outside of skillet and add the garlic-ginger mixture to the center, mashing with a spoon until fragrant. Stir to combine with vegetables. Return chicken to skillet. Whisk sauce mixture and add to pan. Cook until sauce thickens and chicken is heated through. Serve immediately.