Serves 4
2/3 lb fresh Shanghai noodles, medium sized (available at T&T)
1/2 lb boneless, skinless chicken, cut into strips
1 tsp minced ginger
4 tbsp oil
1 tsp soy sauce (Kikkoman's or Korean soy sauce)
1 tsp cornstarch
1 green onion, chopped
Mixture A
1 medium onion, cut into squares
2 heads, baby bok choy, cut lengthwise (or chinese napa, cut into 2-inch long strips)
Mixture B
2 tbsp soy sauce (Kikkoman's or Korean soy sauce)
1 tsp dark soy sauce
2 tsp sesame oil
2 tbsp hoisin sauce or sweet bean sauce
1 tsp sugar
Mix cornstarch, 1 tsp soy sauce with chicken, let stand 10 minutes.
In a pot, heat water to a boil, put in noodles. Reduce heat to medium, cook noodles uncovered for 3-6. Rinse in cold water, drain. Add 1 tbsp of oil to noodles and set aside.
Combine Mixture B in a bowl and set aside.
Heat 3 tbsp oil in wok over high heat until hot, add ginger and cook for 10 seconds. Add chicken and stir-fry until no longer pink. Put in mixture A, cook for 1 minute. Add noodles, green onions, mixture B and toss gently until heated through. Serve.