Chicken and Noodle Stir-Fry

"Life is a combination of magic and pasta."

This stir-fry takes a little while to make but the results are definitely worth it.  Pork or beef can be used instead of chicken, and the vegetables can be substituted for anything that makes you happy.

1.5 pounds boneless skinless chicken breasts
4 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1/2 teaspoon five-spice powder
1/2 cup chicken broth
1 teaspoon cornstarch
3 garlic cloves
3/4 inch ginger
4 tablespoons Chinese rice cooking wine
2 red bell peppers, medium diced
3 bunches scallions, whites and light greens thinly sliced and dark greens sliced 1 inch wide
1/2 head Chinese cabbage, cored and sliced into 1/2 inch wide strips (about 5 cups)
14 ounces fresh Chinese egg noodles
1 tablespoon chili garlic sauce

Slice chicken breasts into 1/8 inch wide strips.  Cut longest strips in half crosswise.  Since the chicken will only be cooked for a few minutes, it's important to keep the slices thin in an effort to avoid salmonella.

Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder (an amalgam of anise, fennel, cinnamon, ginger, and pepper) together in a small bowl.

Place chicken and 5 tablespoons sauce mixture into a large ziploc bag.  Massage until sauce is evenly distributed (this is pretty fun) then refrigerate for 15 minutes to an hour.

Whisk chicken broth and cornstarch into remaining sauce.

Mince garlic and ginger (if you're lazy like me, use a food processor!), add 1/2 teaspoon vegetable oil, and set aside.

In a large skillet, heat 1 teaspoon vegetable oil over high heat.  When the oil just starts to smoke, add half the chicken.  Spread the slices into a single layer and don't stir for 1 minute.  Then saute for 2 minutes until the chicken is browned on both sides.  Add 2 tablespoons wine to the skillet and cook until reduced, about 1 minute.  Transfer chicken to a large bowl and repeat with the other half of the marinated meat.  Watch the amount of smoke this step produces (I nearly set off the fire alarm...).

Heat another teaspoon of vegetable oil on high until just smoking, then add peppers and cook for 2 minutes.  Add scallions and cook until they wilt, about 3 minutes longer.  Transfer vegetables to the chicken bowl.

In another teaspoon of vegetable oil over high heat, add the cabbage and cook until it turns spotty brown and wilted, about 4 minutes.  Make a hole in the center and add the garlic/ginger mixture.  Mash the mixture around for 30 seconds until you're overwhelmed by its aroma.  Then combine with the cabbage and cook for about another minute.

Add the chicken, peppers, scallions, and sauce back into the cabbage.  Cook for 2 minutes until the sauce thickens and everything looks scrumptious.

Meanwhile, boil fresh noodles according to the package directions.  I like these curly yellow noodles, personally.  If you like al dente pasta as much as I do, undercook the noodles a bit (they'll soften a little more in the sauce).

Drain the noodles and toss with the chicken mixture and chili garlic sauce.