- 1 pound egg noodles
- ⅓ cup vegetable oil
- 1 chicken breast cut in dices
- Salt and pepper
- 2 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 cup pac choy, cut in thick slices
- 1 cup red bell pepper cut in slices
- ½ white onion cut in slices
- ½ cup scallions, cut in thick slices
- ½ cup jolantao, cut in half
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon Pisco or Brandy
- ½ tablespoon potato starch
- 1 cup soy sprouts
- Cook the noodles in a saucepan with boiling water for two minutes. Drain and reserve.
- In a wok or skillet over medium high heat, heat the vegetable oil, add the chicken and season with salt and pepper. Stir fry until the chicken is cooked through.
- Make a well in the center, add the garlic and ginger and stir fry quickly but do not let them burn.
- Now, add in quick succession the pac choy, bell pepper, onion, and cook for a few minutes. Add scallions, and jolantao.
- In the meantime combine chicken stock, soy sauce, vinegar, Pisco, and potato starch. Add to the chicken - vegetable mixture, and stir until it starts to thicken and look glossy.
- Combine with the vegetables, heat through and add the soy sprouts.
- Serve immediately.
- Note: Do not cut the egg noodles. According to the Chinese tradition, the longer the noodles the longer the life of the owners of the house. Now you know! Good luck and Happy New Chinese Year!
Source: Peru Delights
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