Celeb Chef Guy Fieri's Hong Kong Noodles | Food

Celebrity Chef Guy Fieri is sharing recipes from his new cookbook with GalTime. It's an eclectic mix of recipes (kinda like Guy Fieri, himself). And it's also filled with photos & stories.

The Dish:

Hong Kong Noodles

guy fieri:

"when i was going to college in vegas, i used to stop in at a $5.99 chinese restaurant by my apartment. a man named mr. lee was always there, and he'd always tell me to try the hong kong noodles. but i'd get sidetracked and try all these other crazy things instead. later on, when i finally tried them, i learned that it's crispy chow mein noodles with vegetables on top. i was like 'wait a second, it tastes great!'"

The Recipe:

Serves 4-6

• 6 tablespoons soy sauce

• 2 tablespoons minced ginger

• 1 tablespoon minced garlic

• 2 tablespoons chili- garlic paste

• 4 tablespoons cornstarch

• 2 small boneless, skinless chicken breasts, cut into 1⁄4- inch slices

• 1 pound chow mein noodles (the size of spaghetti or soba noodles; Guy recommends the Annie Chung brand)

• 11 tablespoons canola oil

• 1 cup white onion cut in 1⁄8- inch shreds

• 1⁄2 cup red bell pepper cut in 1⁄4-inch strips

• 1 cup carrot cut in 3 by 1⁄4- inch sticks

• 1 cup sliced celery cut on a bias, 1⁄2- inch thick

• 1⁄2 cup stemmed shiitake mushrooms cut in 1⁄2- inch strips

• 3⁄4 cup snow peas cut in 1⁄2- inch strips

• 1 cup fresh bean sprouts

• 3 tablespoons hoisin sauce

• 1⁄4 teaspoon sesame oil

• 1 1⁄2 cups chicken stock

• 1⁄2 cup green onion strips (3 by 1⁄4 inch)

1. In a resealable 1-gallon plastic bag, place 3 tablespoons of the soy sauce, the ginger, garlic, chili-garlic paste and 2 tablespoons of the cornstarch and mix thoroughly. Add the chicken, seal the bag, and marinate for 1 hour in the refrigerator.

2. Fill a large bowl with ice and water. Bring water to a boil in a medium stockpot. Cook the noodles al dente, according to the package directions. Drain the noodles and plunge them into the ice water. Shake them dry and toss with 2 tablespoons of the canola oil to keep them from sticking.

3. Drain the chicken and discard the marinade. In a large skillet or wok over high heat, heat 2 tablespoons of the canola oil until almost smoking and add the chicken, separating the pieces. Stir-fry until browned on all sides and cooked through. Remove and keep warm.

4. In the same skillet, add 2 tablespoons more of the oil. Heat until almost smoking, then add the onion, bell pepper, carrot, and celery. Stir- fry for 2 minutes. Add the mushrooms, snow peas, and bean sprouts. Stir- fry for 1 minute. Return the chicken to the skillet and stir- fry for 1 minute. Add the hoisin, the remaining 3 tablespoons soy sauce, and the sesame oil, toss, and use a slotted spoon to transfer the mixture to a bowl and keep warm.

5. In a small bowl, mix the remaining 2 tablespoons cornstarch and the chicken stock. Pour the mixture into the hot skillet and simmer until reduced by one- third.

6. Meanwhile, heat a 12- inch nonstick skillet over high heat, pour in 3 tablespoons of the oil, and heat it to almost smoking. Add the noodles, flatten into a cake and cook on one side, without stirring, until crispy and light golden brown, 6 to 8 minutes. Flip the noodles, add another 2 tablespoons oil, and cook the other side until browned, 4 to 5 minutes. Drain the noodle cake on paper towels.

7. To serve, place the noodle cake on a rimmed serving platter, top with the chicken and vegetables, and pour the reduced sauce on top. Garnish with the green onion.

This recipe is reprinted with permission from Guy Fieri's Food Cookin' It, Livin' It, Lovin' It, by Guy Fieri with Ann Volkwein, William Morrow/Harper Collins Publishers, 2011.