Braised Noodles with Chicken and Vegetables
- 3 quarts water
- 1 1/2 tsp. salt
- 1 lb. fresh Shanghai-style noodles
- 1/4 lb. fresh shiitake mushrooms or 2 oz. dried
- 3 Tbs. corn or peanut oil
- 2 garlic cloves, chopped
- 1/2 lb. boneless, skinless chicken breast, cut
into very thin strips about 1 1/2 inches long
- 1 carrot, peeled and julienned
- 4 cups finely shredded white and red
- 2 oz. garlic chives, cut into 2-inch pieces,
or 8 green onions, cut into 2-inch pieces
- 3/4 cup chicken stock
- 3 Tbs. dark soy sauce
- 2 Tbs. Chinese black rice vinegar or balsamic
- 2 tsp. Asian sesame oil
- 1 tsp. oyster sauce
- 1/4 tsp. sugar
- Large pinch of freshly ground white pepper
If using fresh shiitakes, remove the stems and discard. If using dried shiitakes, place in a small bowl, cover with warm water and soak until soft, about 20 minutes; drain, squeezing out any excess liquid. Remove the stems and discard. Cut the caps into slices 1/4 inch thick.
Heat a wok over medium-high heat. Add 2 Tbs. of the oil and the remaining 1/2 tsp. salt. Add the garlic and mushrooms, and toss and stir until beginning to wilt, about 3 minutes. Add the chicken and toss with the mushrooms until the chicken is opaque, about 3 minutes more. Transfer to a bowl and set aside.
Increase the heat to high and add the remaining 1 Tbs. oil to the wok. Add the carrot and cabbage, and toss and stir until beginning to wilt. Add the garlic chives and toss and stir for 10 seconds. Remove from the heat and add to the chicken mixture.
Place the wok over medium-high heat and add the stock, soy sauce, vinegar, sesame oil, oyster sauce, sugar and white pepper. Bring to a boil and cook until the liquid is slightly reduced, about 1 minute. Add the noodles and toss to coat evenly. Cook until the liquid is completely reduced, about 3 minutes. Add the chicken mixture and toss until well combined.
Divide among individual plates and serve immediately.