Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Serves 4 (serving size: about 1 cup)
Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.