Quick Pan-Friend Noodles
1/2 lb fresh Chinese noodles
2 carrots, cut into matchsticks
2~3 celery stalks, cut into 1/2 inch pieces at a diagonal
2 chicken breasts, cut into strips
2 leeks (or 4 scallions), cut into 1/4 inch slices on a diagonal, and carefully washed
3 garlic cloves, crushed
2 T sake, optional
1 T mirin, optional
salt and pepper to taste
sesame oil, optional
- Season the chicken with salt and pepper. In a large wok, heat about 1 T oil over high heat. Add the garlic cloves and quickly stir-fry until browned and crispy. Remove the garlic from the wok. Add half of the chicken, and let the brown on both sides and remove. Add a little more oil and repeat with remaining chicken.
- Set chicken aside on a plate. Add another tablespoon of oil and cook carrots and celery. Season with a little salt and pepper. Add sake and mirin, if using, and cook until both evaporate. Add leeks and stir-fry for about 1 minute, and set aside on a plate.
- Meanwhile, place noodles in a large bowl and pour boiling water over the noodles and drain after 1~2 minutes, when they are barely tender but still slightly firm. Add one more T of oil to the hot wok, and place the noodles flat in the wok to get slightly crispy. Holding the handle firmly, flip the noodle right over and let it get a little crispy on the second side. Add the chicken and vegetables back in the wok and, using cooking chopsticks if possible, break up the noodles and toss all ingredients. Add a little soy sauce to taste. Drizzle a little sesame oil on top, if using, and serve!