Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste. If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.
1 quart chicken broth
6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed
1/4 cup plus 1 teaspoon vegetable oil
1 large egg, beaten to blend
1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)
2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)
1 tablespoon Chinese rice cooking wine, such as Shaohsing
2 cups carrot matchsticks (2 in. long)
2 cups thinly sliced fresh shiitake mushroom caps
5 cups finely shredded green cabbage (10 oz.)
How to Make It
In a medium pan over high heat, bring chicken broth to a boil. Add rice noodles, stir to submerge, and remove from heat. Let soak until tender to bite, about 15 minutes. Pour noodles into a colander set over a bowl to drain; reserve broth.
Meanwhile, set a 10-inch nonstick frying pan over medium-high heat and add 1 teaspoon oil; when hot, pour in egg and swirl to make a paper-thin pancake. Cook until set, about 1 minute. Slide pancake from pan onto a board and let cool, then cut into thin strips.
In a small bowl, mix chicken with noodle soup base and rice wine. Pour 2 tablespoons oil into a 14-inch wok or 12-inch frying pan (with at least 2 1/2-in.-tall sides) over high heat. When hot, add chicken mixture and stir until no longer pink in the center, about 45 seconds. Add carrots and stir until tender-crisp to bite, 1 to 2 minutes. Add mushrooms and stir until beginning to brown but still firm to bite, 45 seconds to 1 minute. Add cabbage and stir until barely wilted, about 30 seconds longer. Pour chicken and vegetables into a bowl.
Reduce heat to medium-high, add remaining 2 tablespoons oil to wok, and pour in softened noodles. Stir vigorously to separate, then cook until heated through, 2 to 3 minutes. Add chicken-vegetable mixture and stir until heated through and mixed well, adding a little of the reserved chicken broth if mixture seems too dry; reserve remaining broth for other uses. Stir in salt to taste. Pour noodles into a serving dish and top with strips of egg.
I wasn't incredibly impressed but I do plan on making this again and following the recipe exactly. I made it with wheat spaghetti instead of the rice noodles trying to make it healthier and need more sauce (in place of the packet). I aslo didn't include the full amount of cabbage but looking back, I wish I had. I'll re-review when I make it exactly as the recipe calls for.
Very tasty, quick & easy. I used carrots, celery, snow peas and bamboo shoots and the suggested substitutions for the sauce. I cheated - I just tossed the veggies on top of the noodles and let it all sit for 20 minutes. The veggies were perfect. Tossed the chicken & sauce in a hot dutch oven, pulled out the meat when it was done, added the noodle/broth/veggie mixture and tossed it all to reheat it. My 8 & 10 year olds lapped it up - veggies and all!
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