Savor the sweet and sour flavors of Vietnamese cooking with this simple chicken stir-fry. An important ingredient in Vietnamese cooking is Nuoc Mam, a fish sauce made from fermented anchovies. It is used in many Pacific Rim countries much as we use salt. The sauce adds a depth of flavor. It can be found in the Asican food section of many supermarkets and in Asian or specialty stores. More soy sauce or dry sherry can be used instead. The flavors won’t be the same, but the meal will be tasty.
A Daikon or white radish is used in the dish. It can be found in some supermarkets. Regular radishes can substitute.
To speed up cooking in a wok, place the ingredients on a plate or cutting board in the order of use. You won’t have to look back at the recipe to see what goes in next.
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• Make sure the wok or skillet is very hot before adding the ingredients. The oil should be smoking.
• Slice vegetables in a food processor fitted with a thin-slicing blade.
• Dried Chinese noodles or angel hair pasta can be used instead of the steamed Chinese noodles.
• Place water for noodles on to boil.
• Prepare all ingredients.
• Boil the noodles and drain.
• Stir-fry the chicken and vegetables.
• Stir-fry the noodles.