Chicken Chow Mein (Attempt 2)

• 6 dried shitake mushrooms
• 10 oz thin dried Chinese egg noodles
• 2 tsp olive oil (ORIG: sesame oil)

Marinade

• 1 Tbsp soy sauce
• 1/2 tsp rice wine
• 1/2 lb boneless, skinless chicken thighs, cut into 1/4 inch thick slices
• 1/2 Tbsp minced garlic (ORIG: none)
• 1/2 Tbsp minced ginger (ORIG: none)

Sauce

• 1/2 cup chicken stock (ORIG: 1/4)
• 1 Tbsp soy sauce (ORIG: 1/2)
• 2 Tbsp Hoisin sauce (ORIG: 1)
• 1/2 tsp black pepper (ORIG: 1/4)

• 3 Tbsp vegetable oil
• 1 medium onion thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 medium carrot, julienned

Soak shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out excess water. Discard stems and thinly slice mushroom caps. (Or use portobellos, cut in half, then sliced into thin strips)

Bring a large pot of water to a boil and cook noodles for 1 or 2 minutes less than package directions. Drain and rinse under cold water. Transfer to a bowl and toss with olive (ORIG: sesame) oil.

In a small bowl, stir together soy sauce and rice wine. Add chicken and toss to coat. Let stand at room temperature for 10 to 15 minutes.

Prepare sauce in a small bowl and set aside.

Heat wok or large skillet over high heat until bead of water sizzles and evaporates on contact. Add 1 Tbsp of oil and swirl to coat bottom. Add chicken and marinade and stir fry until no longer pink on the outside, but not cooked through, about 2 minutes. Add onions, bell peppers, carrots, and mushrooms. Cook for another 2 minutes, until vegetables are tender-crisp and chicken is cooked through. Remove from wok and set aside.

Swirl the remaining 2 Tbsp oil in pan. When oil is hot and glistening, add noodles and stir fry until some of the strands turn golden, about 2 minutes. Make a well in the middle of the noodles and pour in sauce. Return the chicken and vegetables to the wok and stir until everything is well coated and heated through.

Makes 6 servings, 10 WW PointsPlus each.