Here’s the original recipe and I used most of the ingredients as it is, as this time I didn't forget to take the recipe with me...hehe....
- 8 oz. Medium Egg Noodles, uncooked
- 1 tbsp. vegetable oil
- 1 lb. boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 1/4-inch)
- 2 carrots, peeled and thinly sliced
- 1 bunch scallions, chopped (fresh from my garden)
- 1/2 red bell pepper, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 cup chopped celery (replaced it with kangkung)
- 1 4-oz. can sliced water chestnuts (couldn’t find any so didn’t replace it with anything)
- 1/2 tsp. garlic powder
- 1/2 tsp. white pepper
- 1 tsp. dried cilantro (used fresh ones from my garden instead)
- 2 tbsps. toasted almonds (optional) since it was optional I didn’t use it.
- Prepare egg noodles according to package directions; drain.
- In a large skillet or wok, sauté chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
- Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.
The only difference is I added chicken stock to make it soupy, the dish turned out fine but there was something missing. This isn’t gonna be a dish that I would try it again. Perhaps it wasn’t spicy enough, it was rather flat. My husband, who loves non-spicy dish, didn’t quite like it either. I only scored 4/10 for this dish. Here’s a low quality photo of the finished product.
I should get a better camera!!