Categories: Chinese

Ingredients

• 1 lb boneless, skinless chicken breasts cit into small pieces
• 1 lb Chinese egg noodles
• 5 tbsp cooking oil, divided
• 1/2 tsp salt
• 1 tsp sherry
• 2 cups fresh mushrooms, sliced
• 1 cup bamboo shoots
• 1 cup Bok Choy, cut diagonally
• 1 cup water chestnuts, sliced
• 1 medium onion, wedged than halved
• 2 ribs celery, cut diagonally
• 1 green pepper, cut in wedges
• 1 cup fresh bean sprouts
• 4 tbsp cornstarch
• 1 tsp ginger
• 4 tbsp Bragg's liquid aminos
• 1/8 tsp pepper
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 cup chicken broth, warmed

Directions

1. Bring 2 quarts of salt water to boil in a large saucepan. Add noodles and cook about 8 minutes. Drain thoroughly. Place 2 tbsp oil in a wok (or non-stick fry pan) and heat to medium-high temperature. Spread half of the cooked noodles in wok and cook without stirring until light brown, about 3 minutes. Turn the pancake like noodles, and cook the other side until light brown. Remove to warm platter. Add 1 tbsp of oil to the wok and repeat until all noodles are done. In same wok, add 2 tbsp of oil and sprinkle with salt. Add chicken and sherry; stir fry about 3 minutes. Push chicken to the side; add mushrooms, bamboo shoots, Bok Choy, water chestnuts, onion, celery, and green pepper. Stir fry vegetables about 3 minutes. Add bean sprouts. Mix together chicken and vegetables. In a small bowl mix together cornstarch and ginger; stir in Braggs liquid aminos to make a smooth paste like mixture. Add to mixture. Cook a few minutes.

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