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Chicken and Fried Noodles Recipe
|Fine noodles||1 Pound, cooked (about half done) very al dente, drained, spread out evenly on a plate and refrigerated for 2 1/2 hours|
|Peanut oil||1⁄3 Cup (5.33 tbs)|
|Whole chicken breasts||2 , boned, and cut into thin strips (Raw One)|
|Fresh mushrooms||8 Small, thinly sliced|
|Canned bean sprouts||1 Cup (16 tbs), drained|
|Soy sauce||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Scallions||3 , finely chopped|
Serving size: Complete recipe
Calories 3050 Calories from Fat 871
% Daily Value*
Total Fat 99 g153.1%
Saturated Fat 19.2 g95.9%
Trans Fat 0.4 g
Cholesterol 580.5 mg
Sodium 3625.3 mg151.1%
Total Carbohydrates 381 g126.9%
Dietary Fiber 19.5 g77.8%
Sugars 17.8 g
Protein 154 g308.5%
Vitamin A 16.5% Vitamin C 46.7%
Calcium 25.2% Iron 77.4%
*Based on a 2000 Calorie diet
Sprinkle with the cornstarch, stir in the mushrooms and cook, stirring, for about 10 minutes, or until the liquid from the mushrooms thickens.
Stir in the bean sprouts, soy sauce, and chicken broth; bring to a boil, stirring.
Reduce to a simmer and cook for 8 minutes, or until the chicken is tender.
Taste for seasoning; add salt if necessary.
In a trypan, heat the remaining oil.
Place the noodles in the hot oil, pressing down with a spatula to form a pancake.
Cook over medium heat for 5 minutes, or until the noodles are brown and heated through; turn and brown the other side.
Center the noodle-cake on a hot serving platter; cover with the chicken in its sauce; sprinkle with the chopped scallions.