Grammy Noodles

Yield: ?

Ingredients

1 lb angel hair pasta (could use Chinese noodles instead)
4 T soy sauce
2 T sesame oil
1 lb large shrimp
1 lb chicken breast
2 scallions
1-2 garlic cloves
1" ginger (or a 2" piece halved lengthwise — this is prettier)
2 lb napa cabbage
Chinese mushrooms (~8)
peapods (1 cup?)
cornstarch
salt
sherry
1.5-2 C chicken broth

Instructions

1
Break dried pasta in half and cook so it is al dente. Be careful not to overcook. Drain and run under cold water. Mix gently with soy sauce and sesame oil using chopsticks.
2
Clean shrimp (peel, devein). To remove fishy smell: squeeze 1 tsp salt into shrimp lightly then rinse with cold water (this step is optional). Cut shrimp in half crosswise (so each half is mirror image of each other). Pat dry and marinade with 1 T cornstarch, 1 t salt. Use hands or chopsticks to mix. Set aside.
3
Cut chicken breast into VERY thin slices (PAPER THIN!). This is easier to do if the chicken breast is semi-frozen. Marinade with 1 T cornstarch, 1 t salt.
4
Prepare aromatics: cut scallions into 1" pieces; slice garlic cloves; slice ginger lengthwise. Set aside.
5
Prepare vegetables: trim hard ends and remove strings from pea pods. Blanch and run under cool water. Cut lengthwise into 1/4" strips. Rehydrate Chinese mushrooms, squeeze dry, and slice. Cut napa cabbage into strips: cut leaves parallel with vein so the stem pieces aren't too thick (REFER TO PHOTOS AND DESCRIBE BETTER).
6
To cook: cook each component separately then combine at end over noodles.
7
First heat oil in large pan and sauté the mushrooms. Remove and set aside.
8
Heat more oil and add half of aromatics. Once fragrant, add shrimp and cook, stirring constantly. You can use chopsticks to help break them up. Undercook slightly. Add 1/2-1 T of sherry at end. Remove and set aside.
9
Heat more oil if necessary and add remaining aromatics. Once fragrant, add chicken and cook, stirring constantly. You can use chopsticks to help break them up. Undercook slightly. Add 1/2-1 T of sherry at end. Remove and set aside.
10
Add the cabbage to the pan. Once it has cooked down a bit, add ~1/2 - 1 t salt.
11
Leave cabbage in the pan and add mushrooms, shrimp, and chicken back in (stir after each addition). >> maybe do mushrooms then chicken and then shrimp last??
12
In a small bowl make a "broth" — slurry of 1.5-2 C chicken broth and 3-4 T cornstarch. Add to pan and stir. Once broth starts to thicken salt to taste then remove entire mixture from pan and set aside.
13
Wipe out the inside of the pan and coat generously with oil. Put in all noodles and heat (OVER MEDIUM HEAT??). Do not disturb. Let bottom get crispy, but not burnt then use a spatula to "cut" into sections and flip to crisp other side.
14
Remove and arrange noodles in serving dish then top with veggie and meat mixture.

Grammy Noodles

Yield

Ingredients

1 lb angel hair pasta (could use Chinese noodles instead)
4 T soy sauce
2 T sesame oil
1 lb large shrimp
1 lb chicken breast
2 scallions
1-2 garlic cloves
1" ginger (or a 2" piece halved lengthwise — this is prettier)
2 lb napa cabbage
Chinese mushrooms (~8)
peapods (1 cup?)
cornstarch
salt
sherry
1.5-2 C chicken broth

Instructions

1
Break dried pasta in half and cook so it is al dente. Be careful not to overcook. Drain and run under cold water. Mix gently with soy sauce and sesame oil using chopsticks.
2
Clean shrimp (peel, devein). To remove fishy smell: squeeze 1 tsp salt into shrimp lightly then rinse with cold water (this step is optional). Cut shrimp in half crosswise (so each half is mirror image of each other). Pat dry and marinade with 1 T cornstarch, 1 t salt. Use hands or chopsticks to mix. Set aside.
3
Cut chicken breast into VERY thin slices (PAPER THIN!). This is easier to do if the chicken breast is semi-frozen. Marinade with 1 T cornstarch, 1 t salt.
4
Prepare aromatics: cut scallions into 1" pieces; slice garlic cloves; slice ginger lengthwise. Set aside.
5
Prepare vegetables: trim hard ends and remove strings from pea pods. Blanch and run under cool water. Cut lengthwise into 1/4" strips. Rehydrate Chinese mushrooms, squeeze dry, and slice. Cut napa cabbage into strips: cut leaves parallel with vein so the stem pieces aren't too thick (REFER TO PHOTOS AND DESCRIBE BETTER).
6
To cook: cook each component separately then combine at end over noodles.
7
First heat oil in large pan and sauté the mushrooms. Remove and set aside.
8
Heat more oil and add half of aromatics. Once fragrant, add shrimp and cook, stirring constantly. You can use chopsticks to help break them up. Undercook slightly. Add 1/2-1 T of sherry at end. Remove and set aside.
9
Heat more oil if necessary and add remaining aromatics. Once fragrant, add chicken and cook, stirring constantly. You can use chopsticks to help break them up. Undercook slightly. Add 1/2-1 T of sherry at end. Remove and set aside.
10
Add the cabbage to the pan. Once it has cooked down a bit, add ~1/2 - 1 t salt.
11
Leave cabbage in the pan and add mushrooms, shrimp, and chicken back in (stir after each addition). >> maybe do mushrooms then chicken and then shrimp last??
12
In a small bowl make a "broth" — slurry of 1.5-2 C chicken broth and 3-4 T cornstarch. Add to pan and stir. Once broth starts to thicken salt to taste then remove entire mixture from pan and set aside.
13
Wipe out the inside of the pan and coat generously with oil. Put in all noodles and heat (OVER MEDIUM HEAT??). Do not disturb. Let bottom get crispy, but not burnt then use a spatula to "cut" into sections and flip to crisp other side.
14
Remove and arrange noodles in serving dish then top with veggie and meat mixture.