Oh my goodness friends I can’t believe it’s been 3 weeks since I posted! School has kept me insanely busy and we are doing easy easy meals for dinner these days, and often Tyler is the one doing the cooking. I often resort to PBJ when I’m really busy with homework. This recipe was Tyler’s idea to make, it’s based off the stir fry we made at the KC Culinary Center this summer. Since I am mildly allergic to shrimp Tyler subbed chicken. I think this stir-fry is fabulous. If you live in the KC area, we were unable to find the black bean sauce at HyVee or SuperTarget, but Hen House came through for us. You could add all kinds of great things to this stir fry, it’s a great base. Tyler bought dried mushrooms and soaked them, also yummy!
Wok-Fried Chicken with Noodles (adapted from the KCCC recipe we were given)
2 chicken breasts, cut into small pieces
1/4 cup canola or peanut oil
1 t sesame oil
1 T garlic, chopped
1 head baby bok choy, chopped in 1-inch pieces
5-6 pieces of shiitake mushrooms
1/2 red pepper, julienne
2 T black bean sauce
1 T soy sauce
14 oz fresh egg noodles, or cooked lo mein noodles
1 green onion, sliced
1 t chili garlic sauce
Pre-heat pan over high heat and add oil. Cook chicken, add sesame oil, and then garlic, cooking until chicken is no longer pink. Add baby bok choy, shiitake mushrooms, red peppers, black bean sauce, and soy sauce, cooking 30 seconds longer. Add the noodles to the pan and stir in the chili garlic sauce.
Plate and garnish with green onions.