Preparation:
In small bowl, stir together cornstarch, broth and soy sauce until smooth; set aside. Cook noodles according to package directions. (Reserve seasoning packets for another use.) Drain off most liquid; set aside. In 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry vegetables, ginger and garlic powder until vegetables are tender-crisp. Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Pass with additional soy sauce, if desired. Garnish with fresh enoki mushrooms, if desired. *Vegetable suggestions: broccoli, green onions, celery, carrots... |
