Minute Chicken on Pancake Noodles
By Chilicat on April 20, 2009
- Prep Time: 20 mins
- Total Time: 30 mins
- Serves: 6, Yield: 6
About This Recipe
“I adapted this from a couple of recipes in the Hawaiian Electric Company’s “A Hundred Years of Island Cooking” recipe book. DH says it was so good he could eat just the noodles and sauce. If you can’t find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.”
- 3 lbs boneless chicken, cut into bite-size pieces
- 3 tablespoons flour
- ¼ cup salad oil
- 2 garlic cloves, crushed
- ¾ cup green onions, chopped
- 1⁄3; cup cilantro, chopped
- 1 tablespoon sugar
- 1⁄3; cup oyster sauce
- 1⁄3; cup water
- ¼ teaspoon pepper
- 1 tablespoon dry sherry
- 5 cups water
- ¾ teaspoon salt
- 20 ounces refrigerated saimin noodles
- ¾ cup salad oil
- Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
- In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
- Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
- Arrange noodles on serving plate.
- Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
- In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
- Add remaining ingredients; cook 1 to 2 more minutes.
- Pour chicken and sauce over noodles. Garnish with additional cilantro.