Recipe: Moo Goo Gai Pan Over Panfried Noodles (Chicken, Snow Peas, and Mushrooms)

CHICKEN, SNOW PEAS, AND MUSHROOMS OVER PANFRIED NOODLES

"This fabled dish is called moo goo gai pan in Cantonese. Moo goo means mushrooms, gai is chicken, and pan means slices. The recipe comes from my husband, David SooHoo, a master Chinese-American chef who learned how to make it from his father and uncle, both Chinese restauranteurs and chefs."

FOR THE CHICKEN:
1/2 pound white chicken meat, sliced (about 2 breasts)
1/4 teaspoon salt
1/3 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon cornstarch

FOR THE ONE-STEP SAUCE:
Scant 1/2 teaspoon salt
Rounded 1/2 teaspoon sugar
1/8 teaspoon white pepper
2 tablespoons oyster sauce
1 teaspoon brown coloring such as Kitchen Bouquet brand

FOR THE PANFRIED NOODLES:
2 tablespoons vegetable oil
1/2 pound thin egg noodles, boiled according to package instructions and drained

FOR COOKING THE CHICKEN AND VEGETABLES:
2 tablespoons vegetable oil
1/2 cup sliced onion
6 ounces small fresh mushrooms such as white button or a mixture of shiitake, chanterelle, oyster, and whatever is available, in any combination
2 ounces snow peas, trimmed
1 cup chicken stock
2 tablespoons cornstarch mixed with 3 tablespoons cold water

TO PREPARE THE CHICKEN:
In a small bowl, mix together the chicken, salt, sugar, white pepper, and cornstarch, stirring well; set aside.

TO MAKE THE ONE-STEP SAUCE:
Measure all the ingredients into a measuring cup. Stir to mix; set aside.

TO PREPARE THE NOODLES:
Heat serving platter in a 150 degree F oven. Heat a wok, a wide skillet, or griddle over high heat. When hot, add 2 tablespoons oil and continue baking.

Spread the cooked noodles in an even layer in the pan, reduce the heat to medium-high, and let the underside brown, about 5 minutes. Flip the noodles like a pancake, maneuvering the entire mass of noodles in a single flip. Brown the second side, about 5 minutes longer. Loosen the browned "pancake" a little, then transfer to the warmed serving platter and keep warm.

TO COOK THE CHICKEN AND VEGETABLES:
Heat a wok or heavy skillet over high heat until almost smoking. Add 2 tablespoons oil; when it smokes, add the chicken. Saute until lightly browned.

Add the onion, stirring quickly. In about 30 seconds, the onion will brown and release its aroma. Add the mushrooms, snow peas, and stock, cover, and when the steam escapes, reduce the heat to low and cook, covered, for 2 minutes.

Uncover and stir in the One-Step Sauce. Bring to a boil. Add the cornstarch mixture a little at a time, as needed, and boil until the sauce coats the chicken and vegetables.

TO SERVE:
Ladle over the panfried noodles. Serve immediately.

Makes 4 servings
Source: Chicken by Elaine Corn