Title: Parboiled Noodles W/stir-Fried Chicken #1
Categories: Soup
Yield: 4 Servings

1/2 -(up to)
1 lb Noodles
1/2 -(up to)
1 c Cooked chicken
2 c Bean sprouts
1/2 c Scallion stalks
1 Clove garlic
2 -(up to)
3 tb Oil
1/2 ts Salt
1 ds Pepper

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks
in 1-inch sections. Mince garlic.

3. Heat oil. Add scallions and stir-fry until translucent. Add chicken;
stir-fry briefly to heat.

4. Add garlic, bean sprouts, salt and pepper; stir-fry 2 minutes more. Pour
mixture over noodles and serve. VARIATIONS:

1. In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese
cabbage and 1 cup celery; cut in 1-1/2 inch sections and stir-fry 1 minute
to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken
and stir-fry; then pick up step 4.

2. In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried
black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1
tablespoon soy sauce and blend in. Then pour mixture over noodles.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.