Chicken Chow Mein

• 8 ounces thin spaghetti
• 2 tablespoons peanut oil, plus oil for deep frying
• 1/2 cup shredded Chinese cabbage
• 1/2 cup shredded celery
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon monosodium glutamate
• 1/2 cup clear chicken broth
• 1/2 cup fresh or canned bean sprouts
• 1 cup cooked chicken, shredded
• 1 tablespoon cornstarch

1. Drop spaghetti in 2 quarts of boiling water and boil for 3 minutes.
2. Drain, and then steam in a steamer for 20 minutes.
3. The spaghetti will not stick together.
4. Remove spaghetti from steamer and deep fry in hot oil until crisp.
5. Set the spaghetti aside.
6. Heat the 2 tablespoons of peanut oil in a frying pan over high flame and saute the Chinese cabbage and celery for about 2 minutes.
7. Add the soy sauce, sugar and monosodium glutamate.
8. Mix well.
9. Add the chicken broth and bring to boil.
10. Add bean sprouts and shredded chicken and mix.
11. Dissolve 1 tablespoon cornstarch in 2 tablespoons water.
12. When the broth begins to boil again, thicken with the cornstarch and water.
13. Place fried spaghetti on a large platter and pour the chicken-and-vegetable mixture over it.
14. Serve hot.

thin spaghetti, peanut oil, shredded chinese cabbage, celery, soy sauce, sugar, monosodium glutamate, clear chicken broth, sprouts, chicken, cornstarch

Taken from cooking.nytimes.com/recipes/10019 (may not work)