Garlic about 4 cloves peeled and minced
Carrot, peeled & shredded
Broccoli, cleaned & chopped
Fresh Ginger, minced & peeled
Dark Sesame Oil
This dish is best when made with Chinese egg noodles, wheat flour noodles with egg added. If Chinese egg noodles aren't available, Italian pastas such as fettuccini or linguini make a handy substitute.
The noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions. Whether you're working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft, what Italian's call "al dente," or "cooked to the tooth".
Important – Do not use salt or oil in the boiling water when cooking the pasta.
Cut the boneless chicken into long strips about ½ inch across.
Cook pasta according to package directions but without salt or oil in the water.
Combine pasta and sesame oil, tossing well to combine.
Heat peanut oil in a large nonstick skillet over medium-high heat.
Add the ginger and garlic and sauté for 30 seconds.
Add broccoli and onion; sauté 3 minutes. Be careful that the broccoli does not get over done as there is more cooking time ahead.
Add chicken, and sauté for about 4-5 minutes or until done.
Add pasta and sesame oil mixture along with the soy sauce, brown sugar, oyster sauce and chili paste then cook while stirring constantly for 1 minute or until pasta is thoroughly heated.
Sprinkle with chopped cilantro and serve with Williamson Joy Sauvignon Blanc.