Garnished with bean sprouts and cucumbers.
1 teaspoon oil
1/2 teaspoon chili paste
1/2 teaspoon garlic, minced
1/4 oz. green onion, minced
4 oz. ground chicken, cooked
1/4 oz. egg noodles, cooked cornstarch
2 oz. soy sauce
1 oz. cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 oz. chicken stock
bean sprouts julienned cucumber
- Using large skillet or wok, heat the oil; add chili paste, garlic and green onion; sear for 5 seconds. Do not inhale the direct fumes.
- Add cooked ground chicken, toss and stir for 10 to 15 seconds; add all liquid ingredients; simmer for 20 seconds.
- Make a slurry of cornstarch and water (1 to 2 teaspoons of each) and add to wok. This will thicken your sauce. The sauce should be thick enough to stick to the top of the noodles.
- Pour sauce over a plate of hot cooked noodles and garnish with bean sprouts and julienned cucumbers.