Chicken-Pork Chow Mein Recipe

Prepare fried noodles. (Purchased chow mein noodles may be substituted.) Skin and bone chicken and cut into 1 inch pieces. Cut pork into similar sized pieces. Blend 1/2 tablespoon each of the rice wine and soy sauce and 1 teaspoon cornstarch in large bowl. Mix in chicken and pork until well coated. Cover and refrigerate for 1 hour. Peel yellow onions, cut in half, then into 1/2 inch thick slices. Separate slices. Remove seed from pepper and cut into strips. Cut celery into 1/2 inch diagonal slices. Shred cabbage into about 1/4 inch shreds. Pare ginger and chop finely. Heat wok, add 2 tablespoons oil around sides over high heat. Stir-fry ginger and garlic in the oil for 1 minute. Add chicken and pork; stir-fry until pork is no longer pink; about 5 minutes. Add prepared vegetables; stir-fry until vegetables are tender-crisp. Combine water, broth mix, 1 tablespoon soy sauce, 2 tablespoons rice wine and cornstarch. Pour into wok; cook and stir until mixture boils and thickens. Cut green onions into strips and add to wok. Cook 1 minute more. Arrange noodles on plate and spoon chow mein over top.

FRIED NOODLES:Cook noodles in boiling salted water until tender. Drain well. Arrange several layers of paper towels over a cookie sheet. Spread noodles evenly over papers and allow to dry for 2 to 3 hours. Heat oil in a wok to 375 degrees. Using a slotted spoon, cook small amount of noodles at a time in oil until golden, about 30 seconds. Remove from oil and drain. Repeat to cook remaining noodles.