Stir-Fried Chicken with Rice Noodles
rec.food.recipes/Mr. Robin Cowdrey/1998
Yield: Makes 4 serving

1/4 lb wide rice-stick; or
1/4 lb bean thread noodles
2 tsp oil
2 cloves garlic; minced
1 tbsp ginger root; grated
3 green onions; chopped
1 lb boneless skinless chicken breasts; cut in 1-inch pieces
1 sweet red pepper; cut in 1-inch pieces
4 carrots; thinly sliced on diagonal
6 cups broccoli pieces
1 1/2 cups chicken stock
1/4 lb snow peas; trimmed
1/8 tsp salt; or to taste
1/8 tsp pepper; or to taste

SAUCE
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp cornstarch
2 tsp sesame oil
1/4 tsp hot chili paste; or to taste

Place noodles in bowl , cover with boiling water and allow to stand for 5 to 10 minutes or until softened. Drain well.

Meanwhile, heat oil in wok over medium-high heat. Add garlic, ginger and green onions, cook for 30 seconds or until fragrant.

Add chicken and cook for 2 minutes.

Stir in red pepper, carrots and broccoli. Add chicken stock and cook for 3 to 4 minutes or until vegetables are tender-crisp.

Combine sauce ingredients.

Stir snow peas and noodles into chicken mixture. Bring to boil, stir in sauce and cook for 1 minute or until sauce thickens and is glossy. Season with salt and pepper to taste, adding more chili paste, if desired.