Chicken tenders are cut from the tenderloin, the leanest and most tender part of the breast. Before using, strip the tendon from the center of each tender by stroking it with a knife to be sure it comes out cleanly. If chicken tenders are not available, use boneless, skinless chicken breast and cut them into pieces about 1/4-inch thick

Yakisoba are fresh Japanese wheat noodles that are a bit thicker than vermicelli. Look for them in the refrigerator cases in the Asian section of your market.

INGREDIENTS:

1 lb. Chicken Tenders
3/4 lb. Yakisoba Noodles
3 cups boiling Water
2 teaspoons Chinese Five-Spice Powder
2 1/2 cups Leeks, julienned
3 Asian Eggplants, thinly sliced
6 ozs. fresh Shitake Mushrooms, sliced
2 cups Carrots, shredded
3 tablespoons fresh Ginger, peeled and minced
2 cloves, Garlic, minced
6 tablespoons Hoisin Sauce
1/2 cup cold Water

Preparing the Noodles:

1. Place the noodles in a large bowl and pour the boiling water over them. Let stand for 5 minutes, then drain and pat dry. Toss the noodles with 1 teaspoon of the five-spice powder.

2. Heat a large non-stick fry pan over medium-high heat. Coat the pan with non-stick cooking spray. Add the noodles, forming them into a cake that covers the bottom of the pan. Cook until browned on one side, about 6 minutes. Turn over the noodle cake and cook until browned and crispy on the other side, about 6 minutes more. Slide the noodle cake out of the pan onto a work surface. Cut into 4 equal wedges and keep warm.

Prepare the Chicken:

3. Return the pan to the heat and again coat with non-stick cooking spray. Add the leeks, eggplants, mushrooms, carrots and the remaining 1 teaspoon of five-spice powder. Toss and stir until the vegetables are just beginning to soften, about 10 minutes.

4. Add the chicken, ginger and garlic, cover and cook until the chicken is opaque throughout, about 3 or 4 minutes. Add the hoisin sauce and cold water. Toss and stir until all of the ingredients are well coated, about 1 or 2 minutes more.

5. Divide the chicken mixture evenly among warmed plated and top each serving with a noodle wedge.

I think that you will really like this recipe.

Nutritional Information Per Serving: 4 Servings

Calories: 557   Carbohydrates: 89 gm   Fat: 3 gm   Cholesterol: 66 gm
Protein: 39 gm   Sodium: 494 mg   Fiber: 6 gm   Calcium: 60 mg
Iron: 5 mg   Vitamin A: 9054 IU   Vitamin C: 8 mg
Percentage of Calories from Fat: 5%
Percentage of Calories from Protein: 29%
Percentage of Calories from Carbohydrates: 66%

These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.