Egg Noodle Stir-Fry with Chicken
¾ pound thick egg noodles such as Chinese noodles or fettuccine
½ teaspoon Asian sesame oil
1 egg white
1 teaspoon soy sauce
1 teaspoon cornstarch
2 chicken skinless, boneless breasts, diced
1 tablespoon vegetable oil
½ cup diced onion
1 tablespoon minced garlic
1 tablespoon minced fresh garlic
1½ cups chicken stock
1 tablespoon fish sauce
¼ teaspoon freshly ground pepper
¼ cup snow peas
¼ cup sliced bamboo shoots
¼ cup shredded carrots
In a small bowl, combine the egg white, soy sauce, and cornstarch, mixing well. Add the chicken, stir, and let marinate for 30 minutes.
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the noodles, stirring to separate the strands, and cook until almost al dente. Check for done-ness frequently. They will cook further when combined with other ingredients, so they should not be fully cooked at this point. If the noodles are fresh, they will be done very quickly. Dried noodles will take longer. Drain the noodles and immerse in cold water. Drain thoroughly again. Place in a bowl and stir with the sesame oil to prevent them from sticking together.
In a wok or deep skillet, heat the vegetable oil over medium heat. Drain the chicken and add to the pan. Stir-fry until the meat is just firm. Using a slotted spoon, transfer to a plate.
Add the onion, garlic, and ginger to the pan and stir-fry briefly. Add the stock, fish sauce, and pepper, bring to a boil, and cook until reduced by half. Add the noodles, snow peas, bamboo shoots, and carrots and return the chicken to the pan. Cook until the noodles have absorbed most of the liquid.
Transfer to a platter and serve.