Time to take my WOK out of retirement. With an intense urge for American style Chinese food, I didn’t want to be disappointed by the crapness delivery services in my area. After eating the best Chinese food I’ve had in BA a few weeks ago, I knew it would be difficult to get up to that standard at just any restaurant, so I attempted my own version.
While it lacked the greasy, MSG deliciousness that I love so dearly, it did the trick…
Recipe Adapted from RasaMalaysia‘s Cashew Chicken
Ingredients -**I’ve also made the actual Cashew Chicken recipe before and it is really good, the trick with the chicken / baking soda is key.
– Noodles (I like wide, fettuccine type noodles)
– Veggies: Crispy veggies gives it good texture. Red & green bell peppers, spicy pepper, onion, green onion, celery, bean sprouts, *if I had water chesnuts I would add that
– Cashews
-Ginger slices, to taste
Sauce:
1 tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 tablespoons water
1 teaspoon sugar
1 teaspoon rice wine (I had sushi seasoning stuff)
1/4 teaspoon sesame oil
Directions:
1. While noodle water comes to a boil, cut up veggies
2. Heat up a wok with 1 tablespoon of cooking oil. Once it gets sizzling hot, add the ginger slices, peppers (not spicy peppers, that will make the air turn into a Boca – River pepper spray riot), celery, white onions
3. Stir fry until there is a peppery aroma. After a few minutes, turn heat to low and add bean sprouts and cashews and mix around.
4. Once noodles are ready, add them to the mix (with a bit more oil if too dry) and stir fry for a minute
5. Add the sauce and stir until the noodles are well coated with the sauce.
