Growing up in California we barbecued all the time. Rather than serving the traditional macaroni or potato salad, Mom served Chicken Chow Mein as a side dish – A delicious and popular stir-fry noodle dish.
½ package thin spaghetti (8 oz.)
6 cups water and 1-teaspoon salt for boiling the spaghetti
½ pound boneless and skinless chicken breast (about half breast)
½ can sliced bamboo shoots (2.5 oz.) drained
6 shittake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
1 carrot
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
3 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ teaspoon salt
Preparation:
Slice the half chicken breast lengthwise in half. Crosswise cut into ¼ inch thin pieces and then cut into strips. Drain the water from mushrooms, cut off the stems if any. Slice into ¼ inch thin strips. Peel and slice carrot diagonally into ¼ inch thin pieces and then cut into strips. Slice the onion in-half lengthwise and then cut into ¼ inch thin strips.
To Cook:
In a medium-sized pot, bring 6 cups of water to a boil over high heat. Break the spaghetti in half and put into the boiling water. Add salt and stir well. Boil uncovered for approximately 6 minutes while stirring occasionally. Drain the cooked spaghetti through a colander. Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken, cook and stir for 2 minutes until the chicken strips are almost cooked through. Add bamboo shoots, black mushrooms, carrots and mix together. Add soy sauce, sesame oil, sugar, salt and then immediately return the cooked spaghetti into the wok. Stir-fry for approximately 2 minutes until the noodles absorb all the seasoning. Serve hot.
Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
[1]