Sarai writes, "This is a very delicious, and nutritious recipe that I love making. It especially hits the spot during the summertime, and at LANs."
The prep time takes about 10 minutes, and requires some watching. All in all, it's a very fast meal to get in and out of the kitchen, and is very keyboard friendly.
Best of all, this is a very versatile recipe, really, whatever veggies or meat you have lying around the pantry can be thrown in, and it will taste delicious! Seriously, feel free to throw whatever you have on hand in, like mushrooms, or any other of your favorite vegetables.
**Tip** The cast time on this recipe can be reduced significantly by chopping your vegetables the night before (or using a Vidalia Chop Wizard), and letting the meat marinate overnight. Everyone has those times when they're waiting for Wintergrasp; there's not enough time to do an instance, and there's still 30 minutes before the battle. The solution, join the raid, go AFK and make some food!
What you need:
1 package yellow Asian style egg noodles. (Plain ol' spaghetti will suffice.)
Green Onions, chopped
1 large Onion
2 Celery stalks, leaves and all!
8 large Broccoli Florets cut in half, or regular diced broccoli
1 1/2 cup Green Peas
1-2 Carrots, diced
1 tablespoon Fennel Seeds
3-5 cloves of Garlic, minced
Hoisin sauce (Readily available in most grocery stores and Asian markets)
Soy Sauce (splash)
2-3 boneless chicken breast, cubed
1-1/2 tablespoons of Chinese Five Spice powder
2-3 tablespoons of brown sugar
A dash of garlic power
Salt and Black Pepper, to taste
A dash of cayenne pepper
Sesame oil (Regular vegetable oil will work as well.)
**Optional Variations** Try this recipe with the following "sub-ins."
Pork loin
Shrimp
Canned Corn
Bell Peppers
Pea Pods
Hot Peppers
Mushrooms
1. Cook noodles according to package directions. Usually in the boiling water for about 7-10 minutes. Drain.
2. Cube the chicken, or pork and chopped shrimp, add to a bowl. Add a splash of soy sauce, half a tablespoon of hoisin the brown sugar, 5 spice, and a pinch of salt. Mix vigorously cover with some plastic wrap and refrigerate.
3. While noodles are cooking, chop up all the veggies and add them to a bowl, except for the garlic.
**Protip Reminder** Chopping all your vegetables and placing them in a bowl with some plastic wrap the night before will cut down the time dramatically (same with the meat). Add a tablespoon of hoisin to raw veggies and mix.
4. Heat a wok or deep skillet (and I emphasize deep!) to medium heat with a teaspoon of sesame oil.
5. Add fennel seeds, and garlic to the oil. Fry these for 30 seconds, then add the rest of your veggies and cook until crispy. Remove from skillet.
6. Remove meat from fridge, and heat another teaspoon of oil. Fry the meat until well done. Remove from skillet and drain.
7. Add about a tablespoon of oil to skillet once more, and stir fry your noodles. Add 2 tablespoons of soy sauce, a tablespoon of hoisin, a dash of garlic powder, black pepper and cayenne pepper and a pinch of salt. Continue to stir fry until everything you added is mixed in well and the noodles start to crisp up.
8. Add cooked veggies to noodles, stir, add cooked meats and stir again to mix it all up and continue to cook on medium heat for 1-2 minutes.
9. Spoon some into a bowl, pour yourself a glass of Chardonnay and pwn some nubz on a full stomach.
Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.
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