Jonathan Samn

1.5 cups bell peppers, sliced or diced
2 baby bok choy, washed, separated, cut
1/2 white onion, cut into bite size
1 chicken leg quarter, deboned and cut
2 cloves of garlic, minced
3 slices of ginger (About 2 Teaspoons)
1 Tbsp oyster sauce
1 cup chicken broth
1 Tbsp water
1 Tbsp corn starch + 1 Tbsp corn starch
1 Tbsp sesame oil
1 tsp soy sauce
Fresh Lye Noodles(Note you can buy fresh noodles instead because this process takes a while and requires special equipment)
2.5cup bread flour
1/2 tsp salt
75cup water
1/4 tsp potassium carbonate and sodium bicarbonate. (Lye water)
1 cup vegetable oil for frying

You can skip to step 5 if you use pre-made fresh noodles.
1. Mix the flour and salt in one bowl. Combine the water and lye water in a different container.
2. Slowly pour the liquid into the dry ingredients, mixing during the process. Try to pour the liquid onto the dry parts for easier combination. It may seem dry, and that should be fine. The end result you should be able to combine it into a dough ball. Add a half teaspoon of water at a time if it will not combine.
3. Cover the dough mixture with a wet towel and let rest for an hour for the gluten to relax.
4. Knead the dough until it seems consistent to flatten with a rolling pin and feed through a noodle maker. You may need to fold and feed through the noodle maker until it comes out clean to cut into thin noodles. Cut into thin noodles.
5. Heat 1 cup of vegetable oil in the wok until it is hot enough to fry. Test occasionally with scraps of noodles. The test noodle should fry quickly and float.
6. Use about half of the noodles to create a layer that nearly all of one side can reach the to be fried. You can shift the noodles around so the edges can be fried.
7. Fry for a few minutes (until crunchy) and carefully flip over and fry the other side.
8. Take the noodles out and drain on paper towel.

1. Separate chicken meat from chicken leg quarter and cut into bite sized portion.
2. Mix chicken in a bowl with 1 tsp cornstarch and 1 Tbsp of water. This will help keep the chicken not become dry when cooking.
3. Heat 1 Tbsp of vegetable oil in the wok. Once heated, stir fry chicken. Then remove when cooked.
4. Heat 1 Tbsp of vegetable oil in the wok. Once heated, add in the minced garlic and ginger. Stir fry for 20 seconds before adding vegetables.
5. Add the cut bell peppers, onions, and bok choy and stir fry for a few minutes to cook the vegetables. The bok choy leaves should be barely wilted.
6. In a bowl, combine the chicken broth, oyster sauce, soy sauce, sesame oil then pour over the vegetables. Mix until everything is coated.
7. Add in cooked chicken. Mix and cook for about a minute.
8. Mix in a bowl, 1/2 cup water and 1 Tbsp cornstarch for the thickener.
9. Move the chicken and vegetables to the sides of the wok to make a pool of liquid at the bottom of the wok. Pour in the cornstarch thickener in and mix well until combined.
10. Mix everything together and heat for about a minute so everything comes back to a heated temperature and coated.
11. Place the pan fried noodles on a large enough plate or bowl, and pour the chicken and vegetables mix on top.

Lye Noodles with Chicken and Vegetables – Jonathan Samn