1 1/2 cup cooked chicken, diced 1 tablespoon oyster sauce
1/2 cup celery, diced 1/2 teaspoon mushroom soy sauce
1/2 cup white onion, diced 2 tablespoon rice wine
1/2 cup waterchestnuts, diced 1/4 teaspoon white pepper
1/4 cup green onion, diced 1/4 teaspoon hot pepper oil
2-3 cloves garlic, diced 1/2 teaspoon sesame oil
6 large leaves lettuce 1/2 teaspoon sugar
vegetable oil as needed 1/4 lb Chinese rice noodle stick
chopped cilantro (optional)
Prepare Noodles: Place 6" vegetable oil in a large sauce pan or wok (sufficient to deep fry the noodles). Heat oil to 350°F. Divide noodles into quarters and place them one at a time into the oil. Be careful, the noodles will rapidly expand. Quickly remove the noodles to avoid burning. Place cooked noodles on paper towel to drain excess oil.
While noodles cool, wash the lettuce being careful not to bruise or break the leaves.
Prepare the filling: Heat the wok & add 1 tablespoon oil. Add the chicken, white onion, waterchestnuts, and garlic. Stirfry until warm and fragrant. Add the rice wine, soy sauce, white pepper, oyster sauce, and hot oil. Continue to stir until all ingredients are incorporated. Turn off the heat and add sesame oil and green onion.
To serve, place a lettuce leaf on plate. Add fried rice noodles and top with filling. Serves 6.
Shrimp Lo Mein
4 cups lo mein noodles Sauce:
1/2 cup small shrimp, cooked 1/2 teaspoon salt
1/4 cup white onion, julienne 1 teaspoon sugar
1/4 cup green onion, julienne 1 teaspoon rice wine
1/4 cup bamboo shoots 1 tablespoon oyster sauce
1/2 cup bean sprouts
1/4 cup celery, julienne
Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok.