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  • Chicken And Peanuts With Twice Cooked Noodles

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    Chicken And Peanuts With Twice Cooked Noodles
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 ounce Chinese egg noodles
    • 1 Tbsp. soy sauce
    • 1 1/2 tsp sesame oil
    • 4 Tbsp. plus
    • 1 1/2 tsp peanut oil
    • 3 Tbsp. hoisin sauce
    • 1/2 c. rice wine or possibly dry sherry
    • 1/4 c. each: soy sauce, sugar
    • 2 Tbsp. water
    • 1 Tbsp. sesame oil
    • 1 lb boneless, skinless chicken breast, cut into 1 1/2 inch long strips
    • 2 Tbsp. each: cornstarch, peanut oil
    • 6 x green onions, minced
    • 2 slc ginger root, chopped
    • 3 x cloves garlic, chopped
    • 3/4 c. salted, skinless peanuts

    Directions

    1. Heat oven to 250 degrees. Boil noodles according to package directions; drain. Toss noodles with soy sauce, sesame oil and 1 1/2 tsp. peanut oil in large bowl. Heat 4 Tbsp. of the peanut oil to coat bottom of large skillet over medium-high heat. Pour in noodles; press down with spatula to flatten. Cook till brown, about 10 min. Flip over; cook till crisp, 5 min. Place in oven to keep hot.
    2. Stir together hoisin sauce, rice wine, soy sauce, sugar, water and sesame oil in small bowl; set aside. Toss chicken with cornstarch in medium bowl; set aside. Heat peanut oil in wok over medium-high heat. Add in green onions, ginger, garlic and peanuts; stir-fry 1 minute; remove. Set aside. Add in chicken to pan; stir-fry till golden, about 2 min. Remove. Add in sauce to wok; cook 2 min, stirring occasionally. Stir in chicken; cook till sauce is slightly thickened, about 3 min. Place noodle cake on serving plate. Cover with chicken and sauce; sprinkle garlic, green onion and peanut mix on top.
    3. Serves 6.

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