Yang Kee Noodle Firecracker Chicken
Dan Huckestein, co-owner of Yang Kee Noodle, says that you can buy the prepared firecracker sauce bottled at the restaurant.
Yield: 4 servings
- 1 pound flat noodles, such as udon, fettuccine or lo mein
- 1 cup vegetable oil
- 1 cup rice vermicelli, lightly crushed
- 2 tablespoons soy sauce
- 1/4 cup granulated sugar
- 1/2 cup red chili paste, such as sambal olek
- 2 teaspoons cooking sherry
- 2 teaspoons sesame oil
- 1/4 cup grapeseed or safflower oil
- 1 pound chicken breast, sliced thin
- 4 cups broccoli florets
- 1 1/3 cups onions, diced
- 1 1/3 cups water chestnuts, sliced
- 1 cup walnuts, toasted
- 1 cup chicken broth
- Cook flat noodles according to package instructions. Strain noodles, and set aside.
- In deep fryer or large stockpot, heat oil to 425 degrees F.
- Break apart rice vermicelli into large pieces before cooking. Drop pieces into in hot oil. They will instantly expand and puff up. Remove immediately, and drain on paper towel.
- Place soy sauce, sugar, chili paste, sherry and sesame oil in saucepan, and bring to simmer over low heat. Simmer for 5 minutes, stirring often. Turn off heat, and reserve sauce.
- Heat grapeseed or safflower oil in wok or skillet over high heat. Add chicken, and cook, stirring. When chicken is opaque and just beginning to brown (about 5 minutes), add broccoli, onions, water chestnuts and walnuts; stir to combine.
- Add chicken broth, and sauté until vegetables are crisp-tender, another 5 minutes or so.
- Add noodles and sauce, stirring well until all ingredients are hot.
- Garnish with fried rice vermicelli.
Per serving: 1,400 calories, 55 grams fat, 65 grams protein, 160 grams carbohydrate, 14 grams fiber, 780 milligrams sodium
Source: Yang Kee Noodle, Louisville, Kentucky