A very quick and easy (and satisfying) meal for your Sunday night. Last time I made it, I doubled it for weekday lunch leftovers!
For this recipe you will need:
5 ounces dried yellow Shi wheat flour noodles (found in specialty Asian markets) or medium egg noodles
1 teaspoon sesame oil, plus more as needed
11 ounces skinless chicken breasts, sliced into strips
1 teaspoon five-spice powder
1 teaspoon chile sauce, optional
1 tablespoon cornstarch (I used half as much and thought it worked fine.)
2 tablespoons peanut oil
1 red bell pepper, seeded and finely sliced
5 ounces bean sprouts (I used pea sprouts here, which were equally delicious.)
1 large green onion, sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper
Marinate chicken in soy sauce, five spice powder, and chile sauce (if using). Let sit for 30 minutes or more.
Cook the noodles for 3 minutes in a pot of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
Coat the chicken breasts lightly with the cornstarch.
Heat a wok over a high heat, add the peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with additional soy sauce to taste, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
adapted from recipe via Cooking Channel