Serves: 4
Total Calories: 444

1 whole chicken breast (about 1 pound)
1/2 teaspoon cornstarch
1/4 teaspoon salt
Dash of white pepper
6 medium dried black mushrooms
4 ounces chinese pea pods
6 large stalks bok choy
3 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 quarts water
6 ounces , fresh or dry egg noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
1 tablespoon vegetable oil
1 teaspoon salt
1/2 cup sliced canned bamboo shoots
1/2 cup thinly sliced water chestnut
1 cup chicken broth (see Soups: Chicken Broth)

Remove bones and skin from chicken breast cut chicken into thin slices. Mix chicken, 1/2 teaspoon cornstarch, 1/4 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips.

Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse in cold water drain.

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the sugar and sesame oil.

Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add chicken, garlic and gingerroot stir-fry until chicken turns white. Remove chicken from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoons vegetable oil tilt wok to coat side. Add bok choy stems, mushrooms and 1 teaspoon salt stir-fry 1 minute. Stir in bamboo shoots, water chestnuts and broth heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add chicken and pea pods cook and stir 30 seconds or until chicken is hot. Pour chicken mixture over noodles.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 444
Calories from Fat: 174

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice