Chicken Chow Mein

Ingredients

• 8 ounces thin spaghetti
• 2 tablespoons peanut oil, plus oil for deep frying
• ½ cup shredded Chinese cabbage
• ½ cup shredded celery
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ¼ teaspoon monosodium glutamate
• ½ cup clear chicken broth
• ½ cup fresh or canned bean sprouts
• 1 cup cooked chicken, shredded
• 1 tablespoon cornstarch

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    363 calories; 10 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 27 milligrams cholesterol; 555 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Drop spaghetti in 2 quarts of boiling water and boil for 3 minutes. Drain, and then steam in a steamer for 20 minutes. The spaghetti will not stick together. Remove spaghetti from steamer and deep fry in hot oil until crisp. Set the spaghetti aside.
2. Heat the 2 tablespoons of peanut oil in a frying pan over high flame and saute the Chinese cabbage and celery for about 2 minutes. Add the soy sauce, sugar and monosodium glutamate. Mix well. Add the chicken broth and bring to boil. Add bean sprouts and shredded chicken and mix.
3. Dissolve 1 tablespoon cornstarch in 2 tablespoons water. When the broth begins to boil again, thicken with the cornstarch and water.
4. Place fried spaghetti on a large platter and pour the chicken-and-vegetable mixture over it. Serve hot.

• Tips: Chow mein has become so popular that prefried noodles are now available in many food stores. These preprepared noodles save time and effort. But if you like to start from scratch, thin spaghetti is the nearest thing to Chinese noodles.

45 minutes