On the last day of working in the “pantry”, it was up to our team to come up with a pasta special to make to order, one serving at a time. We chose to do a noodle stirfry I found on the internet, and made a few additions. I have made some general proportions for making a family size dish, use your best judgement.
Ingredients:
2 Tbsp fresh ginger, minced
2 Tbsp fresh garlic, minced
cooking oil
1 1/2 cups chicken, julienne
3-4 eggs, passed through a strainer
2 cups blanched broccoli
2 cups blanched carrots
1 cup onion, julienne
1 cup green onion, chopped
cilantro leaves for garnish
chopped peanuts for garnish
1-2 cups pasta for each serving
For the sauce, combine 1/2 cup soy sauce, 1 tsp sugar, chili paste as desired, 2 tsp rice vinegar and a few drops of sesame oil. Heat in saucepan and stir until sugar is dissolved. Cool.
In a hot pan, coated in cooking oil, start by making egg ribbons by adding a very, very slow stream of the now liquid eggs. Using desired utensil, break up and stir the egg around so that it is in strips/ribbons. Add chicken and desired ginger, allow the chicken to cook most of the way through.
Add garlic, then the broccoli and carrots, allowing to soften a bit. Add onions as well, allowing them to become soft. Then add the desired amount of sauce at this time too, make sure the chicken is cooked through and add noodles.Mix until noodles are coated and heat thoroughly, serve.
