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 |
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 
