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Hong Kong-style noodles with chicken and vegetables

December 2, 2009

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Serves 4

4 tablespoons soy sauce
1 piece (2 inches) fresh ginger, finely chopped
1 clove garlic, finely chopped
1 tablespoon garlic chili paste
2 tablespoons cornstarch
1/4 pound skinless boneless chicken breast, cut 1/4-inch thick
1 pound chow mein noodles
9 tablespoons canola oil
1 onion, cut into strips
2 carrots, sliced on the diagonal
2 stalks celery, sliced on the diagonal
1/2 red bell pepper, cored, seeded, and thinly sliced
6 shiitake mushrooms, thinly sliced
1/4 pound snow peas, cut into strips
1 cup fresh bean sprouts
3 tablespoon hoisin sauce
1/2 cup chicken stock
1/4 teaspoon sesame oil
1/2 bunch scallions, thinly sliced
1. In a large bowl, combine 3 tablespoons of soy sauce, ginger, garlic, chili paste, and cornstarch. Mix well. Add the chicken, turn well, cover, and refrigerate for 1 hour.

2. In a soup pot filled with boiling water, cook the noodles for 5 to 8 minutes or until they are tender but still have some bite. Drain into a colander and rinse with cold water. Shake to remove excess moisture. Transfer the noodles to a bowl. Toss with 2 tablespoons of the canola oil.

3. In a large wok or skillet over medium-high heat, heat 2 tablespoons of the oil. Add the chicken mixture and cook, stirring constantly, until it is browned on all sides. Remove from the pan.

4. In the same pan, heat 2 tablespoons of the oil. Add onion, carrots, celery, and bell pepper. Cook, stirring constantly for 2 minutes. Add the mushrooms, snow peas, and bean sprouts. Cook, stirring constantly, for 1 minute.

5. Add the chicken mixture and the juices in the bowl, with the hoisin sauce, remaining 1 tablespoon soy sauce, chicken stock, and sesame oil. Cook, stirring often, for 2 minutes or until hot. Remove from the pan and keep warm.

6. Wipe the pan. Add the remaining 3 tablespoons oil and heat over medium-high heat. Add the noodles. Cook for 2 minutes or until crisp and golden on the bottom. Turn and brown the other side.

7. Slide noodles onto a platter, add the chicken mixture. Garnish with scallions. Adapted from Guy Fieri