Minute Chicken On Pancake Noodles - cooking recipe

Ingredients

Minute Chicken
3 lbs boneless chicken, cut into bite-size pieces
3 tablespoons flour
1/4 cup salad oil
2 garlic cloves, crushed
3/4 cup green onion, chopped
1/3 cup cilantro, chopped
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper
1 tablespoon dry sherry
Pancake Noodles
5 cups water
3/4 teaspoon salt
20 ounces refrigerated saimin noodles
3/4 cup salad oil

Preparation

Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
Arrange noodles on serving plate.
Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
Add remaining ingredients; cook 1 to 2 more minutes.
Pour chicken and sauce over noodles. Garnish with additional cilantro.