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Ingredients
6 Cups of vegetable oil for deep frying, plus 2 tablespoons oil
6 1/2 Ounces thin egg noodles
3 Garlic cloves, crushed
1 Tablespoon fresh ginger, pealed & grated
1 Onion, cut in eights
1 Pound boneless, skinless chicken thighs cut into 3/4� cubes
1 Red bell pepper, seeded & sliced
1 Green bell pepper, seeded & sliced
1 Bunch bok choy, trimmed & cut into 2� lengths
3 Tablespoons hoisin sauce
1/4 Cup chicken broth mixed with 1 Teaspoon cornstarch
Instructions
Heat 6 cups oil in wok until it reaches 375�F on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in small batches, add noodles and fry until golden and crisp, 1 to 2 minutes. Using slotted spoon, remove from oil and drain on paper towels.
In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger, and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and stir-fry until browned, 3 to 4 minutes. Add bell peppers and bok choy, stir-fry until tender-crisp, about 2 minutes. Stir in hoisin sauce, broth and cornstarch mixture and cook until sauce boils and thickens slightly, about 2 minutes.