Personalized Chef Aprons and More!
1. Cover noodles in hot water while preparing the other
ingredients. Heat a pot of water
until steam rises.
2. Put all but a tablespoon of the oil in a wok or large
skillet, and turn heat to high. When
it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove
with slotted spoon.
3. Add bean sprouts, peas and shiitakes. Stir until wilted
and beginning to brown. Add sauces
and wine. Remove from the pan.
4. Drain noodles, and dip them in the boiling water with
tongs or in a strainer for about
5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble.
Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly
until all are mixed together and hot. Garnish, and serve. Yield: 2 large or 4 small servings.