- 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
- calories 481
- caloriesfromfat 17 %
- protein 34 g
- fat 9 g
- satfat 1.6 g
- carbohydrate 61 g
- fiber 3.2 g
- sodium 595 mg
- cholesterol 127 mg
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.