Here’s what we had for supper tonight: Twice-fried fresh noodles with chicken, broccoli & spinach
skinless/boneless chicken thighs (3) from Trader Joe’s
Korean barbecue sauce to marinate them in
Scallions, crushed garlic, fresh ginger root (chopped up to stir-fry)
Broccoli florets, trimmed and washed
Fresh spinach, washed and dried
Fresh Chinese wonton noodles (thicker than usual, parboiled and drained)
Cooking sherry and cornstarch (a smidge of each, mixed together to coat cut up chicken after marinade
Mid-afternoon, rinse and dry 3 boned/skinless chicken thighs. I froze the other 3 pieces for a similar stir fry down the road next week. Cut up into smaller pieces and coat with sherry/cornstarch mixture – not too much nor too thick.
Heat up skillet with thin layer of vegetable oil; add crushed garlic, scallions and ginger, being careful not to burn. Add chicken pieces and stir around until almost cooked. Set aside in a bowl for later.
Stir fry the broccoli with a little more garlic and green onions, stir and add a small splash of water, cover to ensure broccoli is cooked – the water will evaporate. Then add back the chicken and stir together until cooked. Put aside 2nd time.
Clean out and dry the skillet – helps to have a non-stick pan large enough to put the parboiled noodles in. Heat the skillet and coat with vegetable oil. Place the noodles gently into the pan until it is covered. Cook over medium heat until you can see the crispy noodles when you lift up the noodles with a spatula. Slide the noodles onto the spatula and flip the whole thing over. Turn down the heat to crisp up this side and keep on low until ready to serve.
Re-warm the noodle pancake so that it is crisp – hold it slightly up to drain of any excess oil and place it into a serving plate. Turn the heat on medium high heat and saute the fresh spinach on the edges of the skillet, then scoop up the chicken and broccoli into the middle to heat thoroughly without too much sauce.