|½ pounds||Dried or fresh egg noodles|
|¼ pounds||Boneless chicken breasts, skinned|
|2 teaspoons||Light soy sauce|
|2 teaspoons||Rice wine or dry sherry|
|1 tablespoon||Oil, preferably peanut, plus|
|1 teaspoon||Oil, preferably peanut|
|1 teaspoon||Finely chopped garlic|
|2 ounces||Snow peas, trimmed|
|1 ounce||Smithfield ham or prosciutto finely shredded|
|1 teaspoon||Light soy sauce|
|½ teaspoon||Granulated sugar|
|1 tablespoon||Finely chopped scallions|
|2 teaspoons||Sesame oil|
IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you're ready to use them. If you're using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl.
Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions. Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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