Crispy Fried Noodles with Chicken Stir Fry

Oct 26, 2009

Simple and easy is what I like and one of my favorite things to make is Stir-Fry. I like it because I'm the one in charge with what ingredients and flavors I put in, and  most importantly I get the results immediately. To make it interesting I decided to crisp some noodles in hot oil to give it volume and texture.  For the stir-fry, I had straw mushrooms, chicken, carrots, and celery.

Ingredients:
1 chicken breast, cubed
1 15 oz can of straw mushrooms, drained
1 cup of carrots
1 1/2 cup of carrots, cut in half and cut diagnol
1 1/2 cup of celery, cut diagnol
1 garlic, chopped
1 tbs of soy sauce
1 tbs of corn starch
1/2 cup of water
1 1/2 tbs of hoisin sauce
1 1/2 tbs of oyster sauce
4 oz of vermicelli bean thread noodles
1 tbs of sesame oil
2-3 cups of oil


Directions:
Heat oil in sauce pan to high, drop vermicelli a handful at a time, after 5 seconds, turn the vermicelli over and cook. Drain on paper towels.
Over medium heat, add sesame oil on pan, add garlic and saute until golden brown. Add cubed chicken and cook until golden, add carrots, celery, and mushroom and stir fry until tender. Add hoisin sauce, oyster sauce, and soy sauce. Stir ingredients together and turn heat on high. Combine corn starch with water and stir. Add cornstarch mixture to the pan and stir until the sauce thickens.
Place noodle on a plate, pour the stir fry and sauce over.