Ingredients with Measurements:
- 8 oz. fresh lamian noodles
- 1 lb. boneless, skinless chicken breast, sliced into thin strips
- 2 cups broccoli florets
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tsp. ginger, minced
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. brown sugar
- 1/4 cup chicken broth
- Salt and pepper, to taste
- Green onions, sliced, for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lamian noodles and cook for 3-4 minutes or until tender. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the chicken and stir-fry for 3-4 minutes or until browned and cooked through.
3. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes or until fragrant.
4. Add the broccoli florets to the wok and stir-fry for 2-3 minutes or until tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and chicken broth. Pour the sauce over the chicken and broccoli in the wok and stir to combine.
6. Add the cooked lamian noodles to the wok and toss to coat in the sauce.
7. Season with salt and pepper, to taste.
8. Serve the chicken and broccoli lamian hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Lamian noodles can be substituted with any other type of fresh or dried noodles.
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Broccoli can be substituted with any other type of vegetable, such as bok choy or snow peas.
Variations:
- Add sliced mushrooms to the wok for extra flavor.
- Use shrimp instead of chicken for a seafood version.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to cook the noodles just until tender, as they will continue to cook in the wok.
- Cut the chicken into thin strips for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and broccoli lamian in individual bowls, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water before adding them to the wok.
- If the sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lamian noodles are a type of Chinese noodle that are made by hand-pulling the dough into long, thin strands. They originated in the Northwestern region of China and are now popular throughout the country.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese