Stir-Fried Noodles with Chicken and Vegetables

 

This week’s Sunday Funday is featuring Chinese recipes.

Instead of scouring the internet, this time around I went to the public library and checked out a cookbook instead!  It was a fun way to explore some different recipes than I normally would have searched for!

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou
My rating: 4 of 5 stars

This is a very comprehensive Chinese cookbook. In the introduction, the author takes readers through her personal history, then delves deep into ingredients, techniques and tools one needs to successfully recreate the recipes in the book.

The recipes are accompanied by beautiful pictures. The recipes are made with ingredients that are commonly at most grocery stores and a the instructions are clear and easy to follow.

View all my reviews

This recipe originally featured shrimp, but I used chicken for my family’s personal preferences and it was great.

The sauce in the recipe was light and flavorful.  I like my stir fry with a lot of veggies, so I ended up serving broccoli on the side and stirring it into my portion.

This was a fantastic, quick weeknight meal and the leftovers were great for lunch the next day! 

Sunday Funday

Chinese Recipes

Dandan Noodles from Palatable Pastime

Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories

Vegan Hot and Sour Soup from Cook with Renu

General Tso's Tofu from Culinary Cam

Vegetable Stir Fry Noodles from Mayuri’s Jikoni

Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe

Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures

Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm

Stir-Fried Noodles with Chicken and Vegetables

Adapted from Chinese Soul Foul by Hsiao-Ching Chou

14 ounces dried lo mein noodles

1 pound chicken, cut in bite-sized pieces

1 teaspoon less sodium soy sauce soy sauce

1 tablespoon vegetable oil

1 green onion, chopped

1 medium carrot, julienned

½ bunch kale, chopped

Sauce

½ cup cold water

3 tablespoons less sodium soy sauce

1 teaspoon fresh minced ginger

1 green onion, minced

2 cloves garlic, minced

2 teaspoons cornstarch

½ teaspoon sesame oil

Cook the noodles according to package directions.

Meanwhile, heat the oil in a wok or large skillet over medium-high heat.  Add the chicken and cook until almost cooked through.

Add the vegetables and cook until crisp-tender. 

Add the sauce and drained noodles.  Continue to cook for 1 minute while tossing the noodles to coat.  Serve immediately.