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Sweet & Sour Noodles

10-oz. package of Chinese egg noodles
2 Tbs. vegetable oil or chicken stock
3 scallions, finely chopped
1-inch piece fresh ginger root, peeled and grated
1 clove garlic, minced
1 tsp hot paprika
1 tsp ground cilantro or parsley
3 boneless chicken breasts, sliced
4 oz snow peas, tops and tails trimmed
4 oz baby corn
8 oz fresh bean sprouts
3 Tbs soy sauce
3 Tbs lemon juice
1 Tbs cornstarch
1 Tbs granulated sugar or equal or sweet-n-low

Bring a large pot of lightly salted water to boil over a medium-high
heat setting. Add the Chinese egg noodles and cook as directed on
the package. Drain the noodles, cover, and keep them warm.

Meanwhile, heat the oil in a wok or a heavy skillet over a medium
heat setting. Add the scallions and saut for about a minute, until
fragrant. Add the ginger, garlic, paprika, ground cilantro or
parsley, and chicken to the oil and stir-fry for about 4 minutes,
until the thickest portion of chicken is cooked through.

Add the snow peas, baby corn, and bean sprouts to the top layer of
the wok or skillet and briefly steam to warm through. Then toss
all the ingredients together and begin to blend the mixture.
Finally, stir in the cooked noodles.

In a small bowl, combine the soy sauce, lemon juice, cornstarch,
and sugar. Add the mixture to the wok and simmer briefly, tossing
the ingredients until the sauce thickens a bit. Serve warm, topped
with a sprinkling of sliced scallions, if desired. Makes 4 servings.


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6 of 12 people found the following review helpful:
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Very Tasty, February 4, 2004 - 02:59 AM
Reviewer: Lauren from Australia
You guyz should give this a try...itz delicious and very easy to make...itz just one of the many variations on asian sweet and sour noodles...BUT I THINK ONE OF THE BEST!!!

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