Posted on December 12, 2011 at 12:04 PM
Monday, Dec 12 at 12:22 PM
½ C Korean Red Bean Chili Paste
2 tsp Cooking Sherry
2 tsp Sesame Oil
2 T Soy Sauce
¼ C Sugar
2 T Rice Vinegar
½ C Grapeseed or Safflower Oil
1 # Chicken Breast, Sliced Thin
4 C Broccoli Florets
1 1/3 C Onions, Diced
1 1/3 C Water Chestnuts, Diced
1 C Walnuts, Toasted
1 C Chicken Broth
1 # Fresh Lo Mein or Dried Egg Noodles
1 C Rice Vermicelli, Lightly Crushed
Cook lo mein egg noodles according to package instructions. Strain noodles and set aside.
Place soy sauce, sugar, chili paste, sherry, and sesame oil in sauce pan and bring to simmer over low heat. Simmer for 5 minutes, stirring often. Turn off heat and reserve sauce.
In deep fryer or large stock pot heat oil to 425 degrees. Break apart rice vermicelli into large pieces before cooking. Drop pieces into hot oil. They will instantly expand and puff up. Remove immediately, and drain on paper towel.
Heat oil in wok or skillet. Add chicken and stir-fry until chicken is opaque and just beginning to brown. Add vegetables and stir. Add chicken broth and sauté until vegetables are cooked. Add sauce and egg noodles, stirring well until all ingredients are hot. Garnish with fried rice vermicelli.