Recipe

Yangchow Nestled Noodles Recipe

	Choclytcandy / All my dishes 11 months, 3 weeks ago The Key to Chinese Cooking by Irene Kuo Prep:20m Cook:65m Servings:6	Choclytcand
	asian

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Ingredients

1/4 lb thinly sliced chicken breast

1/4 lb thinly sliced pork loin

1/4 lb small shrimp, shelled

4-6 cups water

3 tbs oil

1 small clove garlic, crushed and peeled

2 quarter-sized slices peeled ginger

4-6 large dried black chinese mushrooms (pre-soaked)

1/4 cup shredded bamboo shoots

1/4 cup shredded snow peas

1/4 cup frozen peas, defrosted

2 tbs light soy sauce

1 tbs dry sherry

3 cups rich chicken or meat stock

1/2 lb noodles, boiled

1/4 cup shredded cooked ham

Light soy sauce or salt to taste

Chicken Marinade:

1/2 egg white (reserve other half for shrimp)

1/4 tsp salt

1 tsp dry sherry

1 tsp cornstarch

Pork Marinade:

1 tsp light soy sauce

1 tsp dry sherry

1 tsp cornstarch

Shrimp Marinade:

1/2 egg white

1/4 tsp salt

1 tsp dry sherry

1 tsp cornstarch

Directions

Preparations:

Beat the egg white and divide it in two, and make the marinades. Marinate the chicken, pork, and shrimp in their respective marinades for 30 min.

Bring 4 cups water to a boil with 1 tbs oil. Turn heat to medium-high, scatter in chicken, and stir gently until white. Scoop into a strainer held over the pot, and then set aside on a large plate. Scatter the pork into the water, stir, and let it simmer for about 1 1/2 minutes: scoop into a strainer and put it next to the chicken. Scatter in the shrimp and stir until firm and pinkish white, about 1 minute; scoop up, drain, and place with the meats. These steps may be done hours in advance; cover and refrigerate. Bring to room temperature before final cooking.

The noodles may be boiled in advance and refrigerated. Rinse to separate them before final cooking.

The mushrooms should be covered with hot water and soaked 30 minutes, then rinsed, destemmed and shredded.

The vegetables may also be prepared in advance. Cover and refrigerate.

Heat a wok or large heavy skillet over high heat until hot; add remaining 2 tbs oil, swirl, and heat or 30 seconds. Toss in the garlic and ginger and press them in the oil. Then add the mushroom, bamboo shoots, snow peas, and green peas, and stir briskly for about 30 seconds. Add the 2 tbs of soy sauce and sherry, give the contents a vigorous stir, and pour into a dish, discarding the garlic and ginger.

Final Cooking and Serving:

Bring the stock to a boil in a large pot. Add the noodles, chicken, pork, shrimp, ham, and the stir-fried vegetables. When the stock comes to a boil again, turn heat low, cover, and simmer for about 3 minutes. Adjust taste with a little soy or salt if necessary.

Pour into a tureen and arrange the meats and vegetables on top as much as possible.

Variations: Use beef for the pork, sliced fresh mushrooms or canned straw mushrooms for the black ones, and defrosted frozen or parboiled fresh French-cut string beans for the snow peas.

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Comments

lunasea 11 months, 2 weeks ago said:
Hon - your recipes are awesome! I cannot wait to taste this. Thanks...:) Vickie

greenlord 8 months, 3 weeks ago said:
Just loving everything that has the name yang chow !! 5 forks!! sounds delicious. saved and will try it for sure !

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