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Szechuan Noodles

Szechuan Noodles

Serves 3 to 4

Ingredients:

  • 1 pound fresh noodles (Shanghai thin noodles are good)

  • 1/2 pound chicken breast, cut into strips

  • 4 ounces shrimp, shelled and cleaned

  • 1/2 bok choy, cut into bite-size pieces

  • 1/2 cup carrot, cut on the diagonal

  • 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces

  • 1 onion, shredded

  • 1 clove garlic, minced

  • 1 tablespoon light soy sauce

  • 2 tablespoons hot bean sauce

  • 1/2 teaspoon salt

  • 5 tablespoons cooking oil for stir-frying

  • Marinade:

  • 1 teaspoon wine

  • 1 teaspoon light soy sauce

  • 1 teaspoon cornstarch

  • Sauce:

  • 1/2 cup stock

  • 1 teaspoon light soy sauce

  • 1 tablespoon chili oil

  • 1 teaspoon sugar

  • 1 teaspoon sesame oil

  • 2 teaspoons cornstarch

Preparation:

Mix together marinade ingredients.  Marinate chicken for at least twenty minutes. 

While marinating chicken, mix together sauce ingredients. Set aside.

Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain.

Heat wok.  When heated, add 1 tablespoon of oil.  Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter. 

Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter. 

Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables.  Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve. 

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