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ginger chicken noodles

August 30, 2008

I like this photo because you can see the steam coming off the dish.

OK, this is not really an authentic recipe, but it works and my kids love it.  There is a lot of chopping involved, but you can put in whatever vegetables you want.  Again, it is from my trusty Best of Bridge.

I could not find fat ‘Shanghai noodles’ at Save-on, so we settled for rice noodles from Planet Organic instead.  It wasn’t as hearty, but it still tasted good.

Ginger Chicken Noodles

1 large lemon –  rind and juice
6 tbsp soya sauce
2 tbsp grated ginger
4 garlic cloves, minced
2 large free-range chicken breasts, cut into strips
3 tsp corn starch
2/3 cup organic chicken broth
1 tbsp cooking oil
veggies – whatever you want – I used mushrooms, red and orange pepper, green onion, broccoli, carrots – chopped for stir fry
toasted sesame seeds (watch carefully!  I burned THREE batches!)
rice noodles, boiled or shangai noodles, stir-fried

Combine lemon juice, rind, oy sauce, ginger and garlic in a bowl.  Sprinkle 4 tbsp over chicken and marinate in fridge until ready to cook.  Put the rest of the sauce aside.

Dissolve cornstarch in chicken broth.  Put aside.

Stir fry chicken and veggies.  Add the two liquid mixtures.  Cook noodles as directed.  Mix it all together in a big bowl and sprinkle sesame seeds on top.

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