Szechuan Noodles

SZECHUAN NOODLES

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

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. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve. SERVES 3 - 4

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 * Catsrecipes Y-Group