While this particular recipe calls for chicken, you can substitute beef, pork or seafood. Makes four to six servings.
Instructions
1. Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.
2. Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.
3. Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.
4. Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes.
5. Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.
6. Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.
7. Toss to heat through and taste for seasoning. Add more soy sauce if preferred.
8. Serve in a large bowl garnished with the sesame seeds and cilantro.
Tags: cook minutes