From Rick Rodgers Make Ahead - William Sonoma. Serves 4
1 lb. fresh Chinese Egg Noodles - I used 1/2 pack of spaghetti the full lb. seemed too much
1 TB Roasted Sesame Oil
2 TB Peanut Oil - or another oil that is appropriate for high temps
1-2 Green Garlic, minced
1 TB freshly grated Ginger
1/4 tsp Red Pepper Flakes - next time I will use more
1 bunch Bok Choy, washed well and cut into 3 inch chunks
1 Carrot, peeled and cut into thin matchsticks
1 - 2 Green Onions, cut into 1- inch slices use all that is tender
1/2 cup Eatwell Farm Chicken Stock or make your own with the bones from your roasted chicken
3 TB Oyster Sauce
(I do not have Oyster Sauce so I mixed: 2 TB Soy Sauce, 1 tsp light Vinegar 1 tsp Fish Sauce 1 tsp Red Miso Paste)
2 cups shredded Chicken
Bring a large pot of salted water to boil and cook the pasta according to the directions. When the pasta is done, drain, rinse under cold water and drain again. Toss the noodles with the sesame oil, and set aside. While you are waiting for the water to boil, wash and chop the bok choy, green garlic, green onions, carrots, and grate the ginger. In a small bowl, stir together the broth and oyster sauce and set aside. Heat the oil in a large wok over high heat. Add the ginger, stir, then add the garlic and the red pepper flakes, quickly tossing them around the wok, following with the vegetables. Stir fry until the bok choy wilts, about 2 minutes. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Serve