Kim Chan's family loves to be greeted by the pungent smell of this garlicky dish when they walk in the door at the end of the day.
4 boned, skinned chicken breast halves (5 to 6 oz. each)
1 pound fresh Asian-style noodles
2 tablespoons salad oil
1 onion (about 8 oz.), peeled and thinly sliced
6 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1/4 cup chopped green onions (including tops)
1/4 cup minced garlic
1/2 cup rice wine
1/4 cup rice vinegar
3 tablespoons soy sauce
How to Make It
Rinse chicken and pat dry. Cut breast halves crosswise into 1/8-inch-wide strips.
In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil; add noodles and cook, stirring occasionally, until tender to bite, about 3 minutes. Drain noodles and return to pan.
Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, mushrooms, green onions, and garlic; stir often until onion and mushrooms begin to brown, about 8 minutes. Add chicken and stir often until no longer pink in the center (cut to test), about 3 minutes. Add rice wine, vinegar, and soy sauce; cook to blend flavors, 1 to 2 minutes longer.
Add chicken mixture to noodles in pan and stir over medium-high heat until hot, 2 to 3 minutes. Divide equally among four wide bowls.