Ingredients
- For Chicken:
- 1 large egg white
- 1 tab. cornstarch
- 1 tab. Chinese rice wine or dry sherry
- 1 1/2 lb. skinless, boneless chicken breast, diced
- For the Stir fry Sauce:
- 2 tab. oyster sauce
- 1 tab. hoisin sauce
- 1 tab. low-sodium soy sauce
- 1 tab. Chinese rice wine or dry sherry
- 1 teas. toasted sesame oil
- 2 teas. cornstarch
- For the Noodles:
- 2 bundles cellophane noodles
- Peanut oil, for frying
- For the Stir Fry:
- 4 tab. peanut oil
- 3 cloves garlic, minced
- 1 teas. minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teas. sugar
- 1/2 lb. shiitake mushrooms, stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaver for serving
- Soy sauce, chili paste, and/or hot mustard, for serving.
Preparation
Step 1
Prepared the chicken; Whisk egg white, corn starch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce; Whisk 1/3 cup water , oyster sauce, hoisin sauce, and soy sauce, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolve.
Fry the noodles; Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a med. saucepan until a deep-fry thermometer registers 380 degrees. Working in batches, press the noodles into the oil with a spatula until the puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry: Heat 2 tab. peanut oil in a large skillet over med.high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tab. peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teas. salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.