Serves 4

Leftover Tea Smoked Chicken (page 175) works very well in this recipe, imparting a lovely smoky flavor.

1 cup cooked chicken

8 ounces fresh egg noodles

½ cup mushrooms, fresh or dried

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon Chinese rice wine or dry sherry

½ cup water

2–3 tablespoons oil for stir-frying

4 cabbage leaves, shredded

¼ teaspoon salt, optional

½ cup mung bean sprouts, rinsed and drained

• Cut the cooked chicken into thin slices. In a large pot of water, boil the noodles until the flour is removed and they are tender. Drain thoroughly.

• If using dried mushrooms, soak in hot water for at least 20 minutes to soften. Slice mushrooms.

• Combine the oyster sauce, soy sauce, sugar, rice wine, and water, and set aside.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the cabbage leaves. Stir-fry until they turn bright green and are tender. Season with salt, if desired. Add 1 tablespoon oil, if necessary.

• Add the mushrooms. Stir-fry briefly, then add the bean sprouts. Add the sauce in the middle of the wok. Bring to a boil. Turn down the heat slightly and add the chicken. Add the noodles. Mix everything through and serve hot.