Chap Chee Noodles

In an effort to beef up my blog, here are some recipes that I made ages ago and posted elsewhere

Original recipe here. Below are my modifications.

Chap Chee Noodles

Marinade:
3 tablespoon low-sodium soy sauce
3 tablespoon sesame oil
6 green onions, finely chopped
3 1 clove garlic, minced
3 1 teaspoon sesame seeds
1/2 teaspoon black pepper
dash of chili sauce

1 pound chicken breasts, thinly sliced
1 tsp vegetable oil
1 cup thinly sliced carrots
1 cup sliced bamboo shoots, drained
1 cup napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
soy sauce, salt & pepper to taste

In a large bowl, combine marinade ingredients. Stir in sliced chicken, and marinate at room temperature for 15 minutes.

Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook chicken & marinade until evenly brown. Stir in carrots, bamboo shoots, and napa cabbage. Sautee until veggies are tender, about 15 minutes. Add spinach and cellophane noodles, soy sauce, salt, and pepper. Reduce heat to medium, and cook until heated through.