Shanghai Noodle with Chicken

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.