Xinjiang style Pulled Noodle

This picture was one which I made earlier using the authentic Xinjiang sauce bought from China on my last trip there. However today I made this dish using a locally available sauce(Thai Chilli sauce - see below)  I found at my neighborhood grocery store. Taste was just as good  but I had forgotten to take a picture of today's noodle. I will make it again soon and try to load a new picture. But here is the recipe.

1/2 stalk medium size (about 1/4 cup)

2 stalks spring onion

1/2 stalk celery

1 cup green vegetables like baby mustard green / brocolli (or you may use asparagus, carrot, young corn or garlic shoots (as in the picture)- the choice of vegetables is really unlimited

1 cube chicken stock

3 tablespoons Thai chili paste (see picture)

1 tablespoon oyster sauce

4 coils of dried pulled noodle (see picture)

4 tablespoon vegetable oil 

1 teaspoon sesame seed oil

1 1/2 cup water

In a saucepan boil 4 cups of water. Put in the dried noodles and simmer until al dente. pour out the hot water and put the noodles in a bowl of ice cold water to stop the cooking process and give the noodles a springy texture. Put aside.

in this picture is the Xinjiang chilly paste I bought from China

In a wok heat up the oils, and put in the leek, celery and  spring onion. Toss until fragrant. Add in the chicken and stir fry for about 5 minutes. Add in the special chilli paste, oyster sauce and chicken stock. Then add in the vegetables and stir fry for a couple of minutes. Add in the water and stir till the sauce thickens a little. Pour over the noodles and serve hot. 

the pulled noodles

the Thai Tee-Pee Chilly Paste available locally