Another recipe adapted from the new Guy Fieri cookbook - Guy Fieri Food - Cookin' It, Livin' It, Lovin' It. I omitted a few of the veggies and upped the amount of chicken. I also used fresh pasta noodles, not the chow mein noodles from the oriental supermarket. I used Buitoni's fresh pasta. It worked well and we all liked the dish.
Hong Kong Noodles
6 tbsp reduced sodium soy sauce
2 tbsp minced fresh ginger root
1 tbsp minced garlic
2 tbsp chili paste*
4 skinless boneless chicken thighs, cut into thin strips**
1 lb chow mein noodles, or fresh spaghetti noodles
11 tbsp canola oil (I used less)
1/2 cup red bell peppers, cut in ¼” strips
1 cup carrot, cut in ¼” strips
1 cup celery, cut on the diagonal into ½” thick pieces
¾ cup snow peas, cut in ¼” strips
3 tbsp hoisin sauce
¼ tsp roasted sesame oil, Kadoya brand
1.5 cups chicken broth
1/2 cup scallion, in strips
In a resealable ziptop bag, place 3 tbsp soy sauce, ginger, garlic, 2 tbsp cornstarch and the chili paste. Mix thoroughly. Add chicken, seal the bag, and marinate for 1 hour in the refrigerator.
Fill a large bowl with ice and water. Bring water to a boil in a MED stockpot. Cook the noodles for 2-3 minutes until al dente. Drain the noodles and plunge them into the ice water. Shake them dry and toss with 2 tbsp oil to keep them from sticking.
Drain the chicken and discard the marinade. In a large skillet OR wok over HIGH heat, heat 2 tbsp oil until almost smoking and add chicken, separating the pieces. Stir-fry until browned on all sides and cooked through. Remove and keep warm.
Om the same wok or skillet, add 2 more tbsp. oil. Heat until to smoking, and add the vegetables except for the snow peas. Stir-fry for 1 minute. Add the peas and cook for another minute.Return the chicken to the wok, and stir-fry for 1 minute. Add the hoisin, remaining 3 tbsp soy, and the sesame oil. Toss, until mixture is mixed well. Place mixture in a bowl and keep warm.
In a small bowl, mix the remaining 2 tbsp cornstarch and the chicken broth. Pour the mixture into the hot wok and simmer until reduced by one-third.
Meanwhile, heat a 12 inch nonstick skillet over HIGH heat, pour in 3 tbsp oil, and heat to almost smoking. Add the noodles, flatten into a cake and cook on one side until crispy and light brown, 6-8 minutes. Do not stir. Flip it over and add 2 tbsp more oil. Cook until browned, 4-5 minutes. Drain the noodle cake on paper towels.
To serve place the noodle cake on a rimmed platter, pour the chicken and veg on top and garnish with scallions, if you wish (and cilantro if you have it). Drizzle with reduced sauce. Serve.
*omitted because I was serving it to my son so I added the chili paste at the table.
**I doubled the amount of chicken.
I omitted 1 cup white onion, in 1/3” shreds, 1/2 cup stemmed shiitake mushrooms in 1/2 “ strips and 1 cup fresh bean sprouts.
Yield: 4-6 servings
Source: Guy Fieri Food
Posted by RisaG