INGREDIENTS
- 1 lb boneless chicken breast, clean and thinly sliced
- 16 oz Hong Kong style egg pan fried noodles
- 1/2 tbsp black bean Sauce
- 1 tsp sweet soy sauce
- 1 tsp chicken boullion
- 1 tbsp sesame oil
- 1 tbsp seasoning sauce (Golden Mountain Tuong Gia Vi)
- 1/2 tbsp rice vinegar
- 1 tsp low-sodium soy sauce
- 2 tbsp fresh minced garlic, divided
- 1 tsp sugar
- Cornstarch slurry (3 tbsp corn starch to 4.5 tbsp cold water)
- 2 cup chicken broth
- 1/2 lb Chinese broccoli
- 1 large sweet onion, julienne cut
- 4 carrots, julienne cut
- 4 oz shiitake mushrooms, sliced
DIRECTIONS
- 1.Bring a large pot of cold water to boil. Add egg noodles to pot. Cook for 1 minutes until cooked. Drain noodles and rinse with cold water.
- 2.Using a large frying pan, add 1 tbsp vegetable oil and bring to hot over low heat. Add egg noodles and cook on each side for 2 minutes on low heat. Repeat couple of times until noodles are golden. Remove noodles from heat and put aside.
- 3.Prepare slurry. Mix well. Put to aside.
- 4.Using a large wok, add 1 tbsp vegetable oil and bring to hot over medium heat. Add minced garlic and cook until golden brown. Add chicken slices and cook for 1 minute. Add seasoning sauce, soy sauce, rice vinegar, sugar. Cook for another 1 minutes. Remove chicken into a small dish. Set aside.
- 5.Using same wok, add 1 tbsp vegetable oil and bring to hot over low heat. Add minced garlic and cook until golden brown. Add onion, carrots and cook for 1-2 minutes. Add Chinese broccoli, mushrooms, black bean sauce, sweet soy sauce, chicken boullion. Cook for another 1-2 minutes with cover.
- 6.Add partial cooked chicken from Step 4. Mix well.
- 7.Raise cooking level to medium heat. Add chicken broth and bring to boil. Add slurry until sauce thickens. Remove from heat and ready to serve over cooked pan fried egg noodles from Step 2.