House Noodles with Chicken

Another great recipe from Food and Drink Magazine Winter 2000.  You can easily vary the vegetables, add a little extra spice or switch the chicken with pork or shrimp.  So easy and so yummy.

NOODLES
250 g fresh Chinese noodles
2 tbsp vegetable oil
1 tsp sesame oil

STIR FRY
250 g boneless chicken cut in 1 inch dice
2 tsp soy sauce
1 tbsp white wine
1 egg white
1 tsp cornstarch
Pepper to taste
4 chinese mushrooms
1 tsp finely chopped ginger
1 tsp finely chopped garlic
60 g snow peas
1/2 red pepper thinly sliced
2 cups bok choy, sliced

SEASONING SAUCE
2 tbsp oyster sauce
2 tbsp white wine
1/2 cup chicken stock
1 tsp Chinese chili sauce
1 tsp cornstarch mixed with
1 tbsp water

GARNISH
2 chopped green onions
2 tbsp finely chopped coriander, optional

1. Bring a large pot of water to boil.  Add noodles and bring back to boil.  Drain noodles and stir in 1 tbsp vegetable oil and sesame oil.  Heat a non stick skillet over medium heat.  Add noodles and press into skillet.  Cook 3 minutes or until bottom is browned.  Flip over and cook second side for 2 to 3 minutes longer.  Place on cookie sheet and reheat when needed in 350F oven for 10 minutes.
2. Marinate chicken in soy sauce, wine, egg white, cornstarch and pepper for 30 minutes.  Remove from marinade.  Bring a pot of water to boil.  Add chicken and simmer for 2 minutes or until chicken turns white.  Drain.  
3. Soak mushrooms in hot water for 20 minutes, drain and discard water.
4. Heat remaining 1 tbsp oil on high heat in wok or skillet.  Add ginger and garlic and stir fry for 30 seconds.  Add vegetables and stir fry until vegetables soften slightly, about 2 minutes.  Return chicken and stir together.
5. Combine oyster sauce, wine, stock, soy and chili sauce.  Pour over chicken mixture and stir together.  Stir in cornstarch mixture, bring to boil, taste for seasoning adding extra soy if needed.  Pour over reheated noodles.  Garnish with green onions and coriander, if desired.