House Noodles with Chicken

Another great recipe from Food and Drink Magazine Winter 2000.  You can easily vary the vegetables, add a little extra spice or switch the chicken with pork or shrimp.  So easy and so yummy.

NOODLES
250 g fresh Chinese noodles
2 tbsp vegetable oil
1 tsp sesame oil

STIR FRY
250 g boneless chicken cut in 1 inch dice
2 tsp soy sauce
1 tbsp white wine
1 egg white
1 tsp cornstarch
Pepper to taste
4 chinese mushrooms
1 tsp finely chopped ginger
1 tsp finely chopped garlic
60 g snow peas
1/2 red pepper thinly sliced
2 cups bok choy, sliced

SEASONING SAUCE
2 tbsp oyster sauce
2 tbsp white wine
1/2 cup chicken stock
1 tsp Chinese chili sauce
1 tsp cornstarch mixed with
1 tbsp water

GARNISH
2 chopped green onions
2 tbsp finely chopped coriander, optional

1. Bring a large pot of water to boil.  Add noodles and bring back to boil.  Drain noodles and stir in 1 tbsp vegetable oil and sesame oil.  Heat a non stick skillet over medium heat.  Add noodles and press into skillet.  Cook 3 minutes or until bottom is browned.  Flip over and cook second side for 2 to 3 minutes longer.  Place on cookie sheet and reheat when needed in 350F oven for 10 minutes.
2. Marinate chicken in soy sauce, wine, egg white, cornstarch and pepper for 30 minutes.  Remove from marinade.  Bring a pot of water to boil.  Add chicken and simmer for 2 minutes or until chicken turns white.  Drain.  
3. Soak mushrooms in hot water for 20 minutes, drain and discard water.
4. Heat remaining 1 tbsp oil on high heat in wok or skillet.  Add ginger and garlic and stir fry for 30 seconds.  Add vegetables and stir fry until vegetables soften slightly, about 2 minutes.  Return chicken and stir together.
5. Combine oyster sauce, wine, stock, soy and chili sauce.  Pour over chicken mixture and stir together.  Stir in cornstarch mixture, bring to boil, taste for seasoning adding extra soy if needed.  Pour over reheated noodles.  Garnish with green onions and coriander, if desired.

Barbecued Pork

A really great recipe I got from Food and Drink Winter 2000.  A standard take-out Chinese dish that works well with mini pitas brushed with hoisin sauce and toasted in the oven.  Also great with rice or noodles.

2 - 10 oz (600g) pork tenderloins

MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste

GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil

1. Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade).  In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.  Marinate pork overnight or at least 6 hours refrigerated.
2. To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot.  Stir until well combined and reserve.
3. Preheat oven to 400F.  Place rack over foil lined baking sheet.  Add 1/2 cup water to baking dish.  Place pork on rack.  Brush with glaze.  Roast 10 minutes, turn over and brush with more glaze.  Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.  
4. Cool, thinly slice and serve on platter.  Scatter with green onions.

Snow Pea and Beef Tumble

A quick and delicious meal even the kids enjoy!

1/4 lb (125 g ) rice stick noodles
1 lb (500g) Flank steak
2 tbsp dry sherry or chinese cooking wine or white grape juice
1 tbsp tamari or soy sauce
1 tsp sesame oil
1 clove garlic
4 green onions
1 in pice fresh ginger
1/2 lb (250) g snow peas
2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp low sodium chicken stock

Fill a large pot with cold water and add rice stick noodles.

Slicing against the grain, cut flank steak into very thin bite-size pieces.  In a medium bowl, combine sherry (or your choice of alternative), tamari and sesame oil.  Add flank steak and stir to combine.  Allow to marinate until ready cook (about 15 minutes.

Chop garlic and green onions and place in a small bowl.  Peel ginger and grate finely, adding to the bowl Prep snow peas by tearing or cutting the stem end and pulling off the string.  (if your family prefers their veggies shredded, then cut accordingly).

Heat pot containing water and rice stick noodles at high - they should have soaked for about 30 minutes by now.  When it comes to a boil, check noodles immediately.  As soon as they are tender-soft, turn off heat.

Heat a wok or large frying pan on high and add oil.  Toss in garlic, green onion and ginger mixture and stir fry 30 seconds.  Spread beef, including marinade, in a single layer in the wok and leave to sear for 1 minute or more without disturbing.  Stir.  Add snow peas and stir-fry until beef is no longer pink.  Add oyster sauce and chicken stock, stirring to mix.  Remove wok from heat.

Drain noodles.  Arrange on a large serving plate and top with beef stir fry.  Serve.