Dan Huckestein, co-owner of Yang Kee Noodle, says that you can buy the prepared
firecracker sauce bottled at the restaurant.
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 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
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.