Ingredients[+] Add all ingredients
2 tablespoons vegetable oil, divided [+]
2 garlic cloves, finely chopped [+]
1 1/2 teaspoons ginger, finely chopped [+]
1 stalk celery, julienned [+]
1 leek, julienned [+]
6 stalks green onion, julienned [+]
1/2 cup shiitake mushroom caps pieces [+]
1 1/2 tablespoons Shao Hsing wine [+]
1/4 cup chicken broth, plus 2 tablespoons [+]
1 tablespoon oyster sauce [+]
1/2 teaspoon sugar [+]
1/4 teaspoon salt [+]
1/8 teaspoon black pepper [+]
8-oz packages chinese long-life noodles, cooked [+]
1. Heat 1 tbsp vegetable oil in wok over high heat. Add chicken and cook for 5 minutes until browned. Transfer to bowl.
2. Add 1 tbsp vegetable oil to wok. Add garlic and ginger and cook, stirring, for 1 minute. Add celery, leeks, 2 tbsp broth, mushrooms, and wine and cook, stirring, for 30 seconds. Transfer to bowl with chicken.
3. To empty wok, add remaining broth, oyster sauce, sugar, and salt. Bring to simmer and add noodles and cook, tossing until liquid is mostly absorbed. Return chicken vegetable mixture to pan, toss with noodles, and cook for 2 minutes. Serve immediately.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.