Assorted Braised Noodles with Shredded Chicken and Broccoli Stems

Overview

There is a kind of noodle called champon/chanpon in Nagasaki, Japan. Transliterated as strong stick noodles. It is said that it was invented by early Fujian people when they were doing business in Nagasaki, and it is also called Fujian Braised Noodles by the locals. In fact, it is a thick soup made of various vegetables, some fish plates and small seafood (such as clams, small oysters, squid, etc.). Its noodles are divided into fried to crispy texture and directly boiled ramen. I was making noodles today, so I thought of this kind of noodles, so I took out some vegetables I had at home. The noodles are made from Yao Zhu noodles sold in Guangdong and Hong Kong, which are chewy and not easy to turn into lumps. As for vegetables, you can prepare them according to what you have on hand. The basic principle is that you can cut them into shreds, or whatever you like. For example, bean sprouts, whitebait, cabbage, corn, onions, etc. as long as you like. Today’s servings for three people can be increased or decreased as appropriate.

Tags

• staple food
• noodles
• home cooking
• henan cuisine
• celery
• chicken breast
• chicken essence
• enoki mushroom
• fungus
• garlic
• ham slices
• hangzhou pepper
• lettuce
• mushroom
• onions
• red spicy millet
• sesame oil
• tofu fruit
• water starch
• wolfberry
• broccoli stems
• carrot
• salt
• white pepper

Ingredients

Steps

1. 1 (Broccoli stems can be replaced with lettuce) Broccoli stems are a good thing, but most of the time they are thrown away. It is about the same crispness as lettuce, which I like very much. The processing method is very simple. Just peel off the outer layer of skin like lettuce, then slice and shred it.

2. 2 Cut carrots, celery, ham slices, fungus, chicken, and pepper into shreds as shown in the picture. Slice garlic, mushrooms, tofu fruit, and cut green onions into sections. The chicken is marinated in advance with some white pepper, white wine/cooking wine, and a little salt.

3. 3 Heat the pan with cold oil and smear the shredded chicken, remove and set aside.

4. 4 Heat the oil again, add onion, garlic and chili and sauté until fragrant

5. 5 Add the mushrooms, sprinkle with a little salt and stir-fry

6. 6 Stir-fry until the surface of the mushrooms is oily and fragrant, then add the shredded carrots and stir-fry.

7. 7 Then add the celery, broccoli stems, and enoki mushrooms to the pan and stir-fry

8. 8 Add shredded chicken, stir-fry and season with appropriate amount of salt. Add water to cover the vegetables and bring to a boil over high heat. (Or add stock)

9. 9 After the water boils, add tofu fruit, appropriate amount of chicken essence, white pepper, and sugar to taste. Sprinkle in an appropriate amount of dried wolfberry and simmer for 1-2 minutes, then add fungus and ham shreds and stir evenly.

10. 10 After cooking for half a minute, use the water starch prepared in advance to thicken the gravy. The gravy should be thicker so that the soup can stick to the noodles.

11. 11 This is what I use for noodles. In addition to Yao Zhu noodles, there are also egg noodles and shrimp roe noodles that all taste good. The main thing is that they are not easy to burn into lumps. Supermarket-packaged Japanese ramen or instant noodles are also good choices.

12. 12 When the noodles are cooked, remove them to a plate and top with shredded lettuce. This type of lettuce ripens easily, so just place it directly on top of the noodles.

13. 13 Then pour the toppings on and add an appropriate amount of sesame oil.