Dad's Chinese Noodle

Name: Dad's Chinese Noodle
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Rice Noodles; 1 lb meat of choice (Chicken, beef, pork, etc); 3 cups Bok Choy, chopped; 1 cup Snow Peas; 1 cup Mushrooms, sliced; 8 oz can of Bamboo Shoots; 8 oz can of Water Chestnuts, sliced; 2 Green Onions, sliced; 1 Tablespoon fresh Garlic; 1 Teaspoon White Pepper; 2 Tablespoons Soy Sauce; 4 Tablespoons Sherry; 1 Tablespoon Sugar; 2 teaspoons Flavor Enhancer; 2 Tablespoons Sesame Oil

David Tong @dtong1980

Dad's take on Chinese Noodle. This is one of a numer of old restaurant recipes my father created back in the 80's. Recently discovered in old notebooks after his passing and recreated for posterity.

David Tong @dtong1980

Dad's take on Chinese Noodle. This is one of a numer of old restaurant recipes my father created back in the 80's. Recently discovered in old notebooks after his passing and recreated for posterity.

Saved

Ingredients

1 hour

4 servings

12 ozRice Noodles
1 lbmeat of choice (Chicken, beef, pork, etc)
3 cupsBok Choy, chopped
1 cupSnow Peas
1 cupMushrooms, sliced
8 ozcan of Bamboo Shoots
8 ozcan of Water Chestnuts, sliced
2Green Onions, sliced
1 Tablespoonfresh Garlic
1 TeaspoonWhite Pepper
2 TablespoonsSoy Sauce
4 TablespoonsSherry
1 TablespoonSugar
2 teaspoonsFlavor Enhancer
2 TablespoonsSesame Oil

Saved

Steps

1 hour

1

Bring a sauce pan of water to boil and add rice noodles. Cook till Al Dente.
2

While cooking rice, prepare other ingredients. Slice Green Onions, seperating the green from white. Slice mushrooms. Wash and chop Bok Choy.
3

Place oil into wok with the meat and cook approximately half way. Add in all other ingredients except for the Bok Choy and the green slices of the green onions. Cook for a few minutes then add the Bok Choy last and cook just long enough for the flavors to soak in but still leave some crisp in the Bok Choy.
4

Serve the cooked meat and vegetables on top of a bed of noodles. Sprinkle the remaining green onions on top for garnish.