1 package fresh chinese noodles
1 chicken breast — cut into thin strips
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon cornstarch
bok choy or other greens, such as spinach — thinly sliced bean sprouts — washed and drained celery — thinly sliced* carrots — julienned* shiitake mushrooms — julienned* 1/3 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon black bean paste**
1 pinch sugar
* Optional **If possible, try to get the authentic kind sold in Chinese or Korean markets. These have the best flavor. But if all you can get a hold of is the
supermarket variety, that’s all right. Or it can be omitted altogether, if there is none to be had in your area. 1. Cook the noodles in boiling water until done. Drain. 2. Marinade the meat in soy sauce, rice wine, and cornstartch for at least 30
minutes. 3. In a measuring cup, mix together the soy sauce, oyster sauce, black bean paste, and sugar. Set aside. 4. Heat a large wok on high. When the wok is smoking add the oil. Stir fry the vegetables briefly, in batches if necessary, and transfer to a bowl. 5. Reheat the wok and add more oil. Add the marinated chicken and stir fry until the meat is cooked. Add the soy sauce mixture in step 3 and cook until boiling. 6. Add the noodles and vegetables to wok and toss well to coat. Take off the
heat. Note: It is important to have a good heat source to achieve good results in chinese cooking. I have found that ordinary kitchen stoves leave something to be desired when the recipe calls for stir frying over high heat. If possible, use an outdoor cooking device, such as propane gas stoves designed for outdoor cooking. (use it outdoors, of course!)