CRISPY-FRIED EGG NOODLES

Makes: 4 - 6 servings

Ingredients:

1/2 pound dried thin egg noodles
1/4 pound boneless, skinless chicken, cut into thin strips

Marinade
1-teaspoon light soy sauce
1-teaspoon cornstarch
1/4 teaspoon white pepper

Sauce
1-cup soup stock
2 tablespoons oyster-flavored sauce
1-tablespoon dark soy sauce
2 teaspoons sesame oil
2 teaspoons light soy sauce

Cooking oil

1 slice ginger, minced
2 cloves garlic, minced
5 dried black mushrooms, soaked and cut into thin strips
1 rib celery, cut into thin strips
1/4 red bell pepper, cut into thin strips

2 teaspoons cornstarch, dissolved in 1 tablespoon water

Cooking:

1. Bring a pot of water to a boil. Add noodles and stir; cook for 2 minutes. Drain and pat dry; set aside.
2. Combine chicken and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Combine sauce ingredients in a bowl; set aside.
3. Heat 3 tablespoons cooking oil in a hot frying pan over medium heat. Spread noodles evenly on pan; cook 3 to 4 minutes on each side or until golden brown and crispy. Remove to a serving plate. Keep warm.
4. Heat 2 tablespoons cooking oil in a hot wok over high heat. Add ginger pepper; stir-fry 1 to 2 minutes. Add sauce ingredients and bring to a boil. Add cornstarch solution; cook, stirring, until sauce thickens. Pour on top of noodle pancake and serve immediately.

Adapted from Martin Yan's Entertaining at Home (Wan-Li Book Company).
Copyright © 2005 Yan Can Cook Group.