RECIPE INGREDIENTS
6 cups vegetable oil for deep-frying, plus 2 tablespoons oil
6 1/2 oz fresh thin egg noodles
3 cloves garlic, crushed
1 tablespoon peeled and grated fresh ginger
1 onion, cut into eighths
1 lb skinless chicken thigh fillets, cut into 3/4-in cubes
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 bunch choy sum or spinach, trimmed and cut into 2-in (5-cm) lengths
3 tablespoons hoisin sauce
1/4 cup chicken broth mixed with 1 teaspoon cornstarch
 

DIRECTIONS
Heat 6 cups oil in wok until it reaches 375 degrees F. on deep-frying thermometer
or until small bread cube dropped in oil sizzles and turns golden.
Working in small batches, add noodles and fry until golden and crisp, 1-2 minutes.
Using slotted spoon, remove from oil and drain on paper towels.

In wok over medium-high heat, warm 2 tablespoons vegetable oil.
Add garlic, ginger, and onion, and stir-fry until onion softens slightly, about 3 minutes.
Add chicken and stir-fry until browned, 3-4 minutes.
Add bell peppers and choy sum and stir-fry until tender-crisp, about 2 minutes.
Stir in hoisin sauce and broth and cornstarch mixture and cook until sauce boils and
thickens slightly, about 2 minutes.

TO SERVE: Arrange crisp noodles in nest on serving plates.
Top with chicken and vegetables.

Total Time:  20 Minutes
Yield:  Serves 4

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