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4 servings
suggest servings
| 4 | ounces | bean threads | |
| 3 | tablespoons | vegetable oil | |
| 1/2 | teaspoon | vegetable oil | |
| 1/2 | teaspoon | cornstarch | |
| 1 | tablespoon | soy sauce, dark | |
| 1 | teaspoon | soy sauce, light | |
| 1 | cup | chicken meat, cooked | dark |
| 1 | each | garlic clove | crushed |
| 1/2 | cup | mushrooms, black trumpet | |
| 1 | cup | chinese cabbage | |
| 1/2 | cup | bamboo shoots | |
| 2 | cups | bean sprouts | |
| 1/2 | cup | chinese pea pods | |
| 1/4 | teaspoon | sugar | optional |
Soak bean threads in cold water 20 minutes.
Drain and set aside. There should be 2 cups.
Combine 1/2 teaspoon oil, cornstarch and both soy sauces.
Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan.
Rub surface of pan with garlic clove, then discard garlic.
Add marinated chicken and marinade and stir-fry over high heat 3 minutes.
Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.
Add 2 cups water, cover and bring to boil.
Remove cover, add noodles and stir well to combine. Cover and cook 1 minute.
Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat.
Serve at once.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 12% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 0% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
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