Hong Kong Style Noodles with Chicken and Vegetables

A delicious mix of noodles, chicken and veggies that will get your taste buds revved up! Ingredients¼ cup soy sauce, divided

2 tablespoons minced ginger

1 tablespoons minced garlic

2 tablespoons chili garlic paste

4 tablespoons cornstarch, divided

2 cups chicken breast, cut ¼-inch slices, skinless

16 ounces chow mein noodles

½ cup canola oil

1 cup ⅛-inch julienne white onion

½ cup ¼-inch strips red bell pepper

1 cup ¼-inch sticks cut carrot

1 cup ½-inch bias cut celery

½ cup ½-inch strips shiitake mushrooms

¾ cup ½-inch strips snow peas

1 cup mung bean sprouts

3 tablespoons hoisin sauce

¼ teaspoon sesame oil

1 ½ cups low-sodium chicken stock

½ cup strips green onions

Preparation1. In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

3. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

4. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery.

5. Saute for 2 minutes then add mushrooms, peas and bean sprouts.