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Aug 31, 2008 at 02:52PM vs Aug 31, 2008 at 02:53PM
Chinese Noodles without Noodles
- ½ lb chicken breasts, sliced into thin strips
- 1 tsp chopped fresh ginger
- 1 c. chicken bouillon
- handful pea pods (NOT peas)
- 1 tbsp. cornstarch
Cook chopped fresh ginger in wok. Add sliced chicken & cook until not pink. Put chicken on warmed plate in oven. Lightly fry pea pods for 1 min. Add ¾ c. of bouillon into pea pods & cook till done. Then mix ¼ c. of bouillon into cornstarch; mix so all smooth. Add cornstarch mixture to peas and cook till thick. Pour over chicken.
- 2 pounds chicken breast
- 1 package snap peas
- bunch of carrots
- 1 tbsp. fresh ginger
- 1 c. chicken bouillon
Put oven on warm. Fry ginger 1 min in oil. Add sliced chicken breasts, cook until done. Put on a platter in the oven. Snap off ends of pea pods and peel and slice carrots. Boil carrots about 5 mins until crispy done. Put pea pods in pan (add tbsp. more oil). Fry about 1 min. Drain carrots and add. Pour in almost a whole cup bouillon. Cook vegetables until done. Take the 1/4 c. bouillon leftover and put in tbsp. of cornstarch and mix until no lumps and add to vegetables. Cook until thickened and pour over chicken. Serve with rice.
You can also do this as a vegetable recipe with broccoli, carrots or cauliflower. In this case don’t bother with the cornstarch.