This recipe is inspired from a visit to a Mongolian BBQ I had years ago and loved. :)
In a large fry-pan, heat until chicken is done:
drizzle of olive oil
4 chicken breasts, split in half and sliced thin
pour a little soy sauce over the top, about 1/4 c.
a few drops of sesame oil
a couple of dashes of garlic salt
a couple of dashes of Emeril's Bam seasoning (optional)
In another large fry-pan, saute: (Omit whatever you don't like)
drizzle of olive oil
1 garlic clove, minced
2 vidalia onions, halved and sliced
1 lg. red pepper, finely sliced and cut in half
1 carrot finely chopped or 1/2 bag of matchstick carrots
1 sm. call water chestnuts, chopped
Add the following during the last 5-10 minutes of heating:
2 cups of steamed broccoli (It's probably not necessary to steam the broccoli, but I did)
2 c. bean sprouts (key ingredient) :) --cook until heated thoroughly and softened, but still crisp inside
*Optional:
Saute mushrooms in a pat of butter with a dash of garlic salt. This is a piece of heaven that my kids don't fully appreciate yet. So, I serve this on the side. ;)
In a large pot, boil: (about 8-10 mins.)
1 package Vermicelli pasta, broken in half
dash salt
*(Vermicelli is a thin spaghetti noodle.)
Combine cooked chicken into pan with sauteed vegetables. Add drained pasta and stir to combine. Add a little more soy sauce of the top and a few more drops of sesame oil to color and flavor the pasta. Can add a little more olive oil if desired.
Serve with Yoshihida's Gourmet Sauce for extra flavor. This was quite the production to prepare but my kids loved it! It's nice to have kids old enough to enjoy this and appreciate the effort that goes into it.
