This is something I make often. The best thing is the recipe will be the same even when you change the protein. You can make it using beef, chicken, pork, or shrimp. The recipe will feed 6 if your just having it or more if your having it with other dishes. You can cut it in half easily which I do when it is just for my wife and I. What I am giving you here is for chicken. Because you are using long thin noodles you want to keep the meat and vegetables in about 1/4 by 3 inch long pieces. With different Chinese dishes I cut the meat and vegetables differently. Could be me just being weird but it looks good and you eat with your eyes first. If you don’t have all the vegetables you can still make it. Often I can’t find some things like snow peas in bulk so I don’t use them. Use what you can find for the vegetables.
2 chicken breasts (lay flat on a cutting board and split them so that you have 2 cutlets from each one and then slice into 1/4 inch wide strips. You can use an equivalent amount of beef, pork or shrimp. You can mix them if you want but keep the over all amount about the same.)
1 bag of fresh steamed thin chow mien noodles
2 cups suey choy or bok choy
1 cup snow peas
1 medium onion
1 cup of celery
1 cup of carrot
1 cup of red bell pepper
1 cup of green bell pepper
4 cloves of garlic chopped
2 teaspoons chopped ginger
8 sliced mushrooms
3 teaspoons sesame oil
1 cap full of dry sherry (that is about 3/4 of a teaspoon)
1/2 teaspoon of salt
1/4 teaspoon pepper
1/3 cup of soy sauce plus 1 teaspoon
2/3 cup of cold water
2 teaspoon of corn starch
1 and 1/2 tablespoon of canola oil
Place 2 cloves chopped garlic, 1 teaspoon ginger, 1 teaspoon soy sauce, cap full of dry sherry, 1 teaspoon corn starch in a bowl and mix together, add chicken and mix and refrigerate for 1 hour.
Tear the noodles into a bowl and cover with boiling water, let stand for 3 minutes, then drain. Heat a large frying pan with 1/2 tablespoon canola oil, squeeze the water out of the noodles add to the pan evenly. Add salt and pepper to taste and sprinkle in 1 teaspoon of sesame oil. Cook until bottom starts to crisp, then flip over and cook till it starts to crisp. Remove from heat, keep warm in your serving dish. ( 150 degree oven works)
In the same pan on just above medium high heat, add mushroom cook for 2 minutes then add carrot, celery, onion, and suey choy, cook for 3 minutes. Add snow peas red and green pepper, remaining ginger, garlic, salt, pepper, cook for 2 minutes. Remove from pan onto a plate. Return the pan to the heat, add 1 tablespoon canola oil. When hot add chicken and stir fry for 3 minutes. Return the vegetables to the pan and toss.
In a glass add 1/3 cup soy sauce, 2/3 cup water, 1 teaspoon sesame oil, 1 teaspoon corn starch, then mix together till corn starch is fully dissolved. Add to pan and stir fry till thickened about 1 minute. Spoon evenly over the noodles and serve.
You can use a wok, but I use a frying pan because I find it does an equal job to the wok. Frying pan seems to actually work better when I half the recipe. If you like water chestnuts, or bamboo shoots add them, I don’t because my wife hates them. I do use them when I am cooking it for my whole family. (my wife picks them out)