Chinese Food: What's Hot Now: Szechuan Noodles

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Szechuan Noodles Nov 14th 2011, 10:08 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.Â

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