Ingredients
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3 ounces dried soba noodles (fresh or produce dept) or 3 ounces other chinese noodles (fresh or produce dept)
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1/4 cup peanut oil
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2 tablespoons peanut oil
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kosher salt, to taste
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1/2 cup chicken broth, homemade or 1/2 cup canned low sodium chicken broth
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3 tablespoons oyster sauce
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1 tablespoon dark soy sauce
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dark soy sauce, to serve
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2 teaspoons cornstarch
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1 teaspoon sugar
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2 boneless skinless chicken breasts, cut into thin 1-inch pieces
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1 teaspoon dark sesame oil
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1 tablespoon minced peeled fresh ginger
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3 garlic cloves, minced
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2 ounces fresh snow peas, trimmed
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freshly ground coarse black pepper, to taste
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1/2 medium yellow onion, thinly sliced
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1 stalk celery, thinly sliced on diagonal
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4 ounces mushrooms, thinly sliced
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8 -10 ounces bean sprouts
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3/4 cup cashews, sliced
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3 cups cooked white rice
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1 scallion, white & green, minced
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1/3 cup thinly sliced canned water chestnut
Instructions
- Boil the noodles according to package instructions.
- Drain in colander in the sink and rinse under cold tunning water.
- Shake the colander to drain off excess water and pat noodles dry with a towel.
- Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
- Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
- Transfer noodles to a paper towel-lined plate and season with salt to taste.
- Set aside.
- Discard any excess oil and wipe out the pan.
- OR.
- Can use bought chow mein noodles (much easier).
- Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
- Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
- Heat the skillet over high heat.
- Heat the remaining 2 Tablespoons peanut oil until very hot.
- Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
- Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
- Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
- Add the water chestnuts.
- Spread the ingredients to the outside of the pan to form a well in the center.
- Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
- Stir in the bean sprouts and snow peas.
- Sprinkle with cashew pieces.
- Season generously.
- Serve over white rice and serve the chow mein noodles on the side.
- Enjoy!