Braised Noodles with Chicken and Vegetables

Having lived in China for two years, Ryan and I love Asian food - and this one is a keeper! The prep was a little long, but I worked on it throughout the day and then it was a sinch to throw together.

Serves 4

1 lb. Chinese-style egg noddles
1/4 pound fresh shiitake mushrooms, stems removed
2 cloves garlic, chopped
1/2 lb. skinless, boneless chicken breast, cut into very thin stips about 1 1/2 inches long
1 carrot, peeled and julienned
4 cups finely shredded both white and red cabbage
8 green onions, cut into 2-inch pieces
3/4 cup chicken broth
3 Tbsp. soy sauce
2 Tbsp. Chinese black rice vinegar or balsamic vinegar
2 tsp. sesame oil
1 tsp. oyster sauce
1/2 tsp. sugar
salt & pepper

In large pot, bring water and 1 teaspoon salt to boil. Add the noodles. Stir and cook for just one minute. Drain and rinse thoroughly under cold water. Drain and set aside.

Heat wok over medium-high heat. Add 2 Tablespoons of oil and 1/2 teaspoon of 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 more minutes. Transfer to bowl and set aside.

Raise the heat to high and add 1 Tablespoon oil. Add the carrot and cabbage and toss and stir until beginning to wilt. Add the green onions and toss and stir for just 10 seconds. Remove from heat and add the chicken mixture.

Place the wok over medium-high heat and add the broth, soy sauce, vinegar, sesame oil, oyster sauce, sugar, and 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.