Katie Chin’s Long Life Noodles With Chicken

Serves: 4

8 ounces dried spaghetti or linguine
8 small dried black or shitake mushrooms
2 tablespoons vegetable or canola oil
1 garlic clove, minced
1 small red bell pepper, thinly sliced
½ cup (50 g) bean sprouts
½ cup (51 g) snow peas, tips and strings removed, julienned
4 Tablespoons soy sauce
1 teaspoon oyster sauce
2 teaspoons sesame oil
1/8 teaspoon white pepper
1/8 teaspoon sugar
8 ounces shredded cooked rotisserie chicken

Prepare noodles according to package directions. Rinse, drain and set aside.

Soak mushrooms in hot water for 15 to 20 minutes, or until soft. Rinse in cold water and drain. Squeeze out any excess water. Remove and discard stems and set aside.

Blanch the snow peas in boiling water, about 1 minute. Using a slotted spoon, transfer the pea pods to an ice bath for 1 minute. Drain and set aside.

Heat the oil in a wok or large non-stick skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds.

Add the red pepper and reserve black mushrooms and stir-fry for 1 minute. Add the bean sprouts, snow peas and stir-fry for 30 seconds. Add the soy sauce, oyster sauce, sesame oil, white pepper and sugar and stir-fry until blended, about 1 minute. Add the shredded chicken and stir-fry for 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately.