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Start by mixing your marinade ingredients in a small bowl until smooth.
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Then pour over the chicken in a larger bowl.
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Stir to coat.
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Cover and place in the refrigerator for up to one hour.
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During this time, prepare the remaining ingredients.
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Make the gravy by adding the ingredients into a bowl and whisk to blend all of the ingredients.
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Set aside.
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Into a wok, add the canola oil and bring this to a medium heat, about 3 minutes or so.
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Carefully add in the dry noodles, making sure they fit into the wok.
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If they do not, remove some noodles and fry in batches.
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Fry the noodles for about 5 minutes, or until they get a golden brown on both sides.
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Once golden on both sides, remove from the wok and set aside on a paper towel lined plate to drain any excess oil.
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Repeat with any remaining noodles.
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Drain all but 2 tablespoons of the remaining oil out of the wok.
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Then toss the garlic and ginger into the wok and quickly stir.
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Cook for about 30 seconds, then toss in the chicken.
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Stir fry the chicken, raising the heat to medium high to get a good sear and adding a bit of water if needed.
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Once the chicken begins cooking toss in the broccoli and carrots and give that a good toss or stir.
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Once the vegetables begin to soften (I personally like mine to have a bit of crunch), add in the gravy.
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Stir, and let the gravy thicken.
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I love that part.
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Set your noodles onto a large serving dish, then pour the stir fry and gravy all over the top of the noodles.
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Top with the bean sprouts and green onion.
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Let this rest for a few minutes before digging in.
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Your goal is to allow those noodles to soften.
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After a few minutes, dig in.
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27
This family style dish was awesome.
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The noodles found themselves to have a slight crunch, while the majority were perfectly al dente.
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By the way, if you have never had Shaoxing wine, you will love it.
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That flavor alone is worth visiting your Asian market and picking up some.
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I use that quite a bit when marinating chicken.
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Hope you enjoy!
