Chinese chicken with noodles

Ingredients

• 500 g Chicken breasts, without skin
• 450 g Rice noodles
• 100 g Shiitake mushrooms, thinly sliced
• 2 pcs Spring onion, cut into strips
• 1 pcs Red bell pepper, cut into thin strips
• 1 pcs Spring onion, cut into strips
• 1 pcs Carrot, cut into thin matchsticks
• 1 pcs Celery stalk, sliced
• 300 ml Chicken stock, low sodium
• 90 ml Canola oil
• 4 tbsp Soy sauce
• 4 tbsp Corn starch
• 3 tbsp Hoisin sauce
• 2 tbsp Ginger, raw, grated
• 1 tbsp Garlic, minced
• 1/4 tsp Sesame oil

Method

1. In a ziplock plastic bag, mix 3 tablespoons soy sauce, ginger, garlic, and 2 tablespoons cornstarch.
2. Add chicken and marinate for 1 hour.
3. In a medium stock pot, boil water then cook rice noodles until al dente.
4. Remove and shock the noodles in ice bath, shake dry, and toss with 2 tablespoons canola oil to prevent sticking.
5. In a large sauté pan or wok, heat 2 tablespoons canola oil to almost smoke point and add chicken.
6. Cook until browned on all sides. Remove and keep warm.
7. In the same wok, add the remaining canola oil. Heat until almost smoke point, then add the julienned onion, bell pepper, carrots, and celery.
8. Cook for 2 minutes then add mushrooms.
9. Cook for 1 minute, then add chicken; sauté for 1 minute, add hoisin, 3 tablespoons soy sauce, and sesame oil, then toss and remove.
10. Mix 2 tablespoons cornstarch and chicken stock, then deglaze hot wok with mixture. Let the sauce reduce by one-third.
11. Place noodles on a rimmed serving platter, top with chicken and vegetable sauté, and pour chicken reduction over top. Garnish with green onions.