|4||tablespoons soy sauce|
|1||piece (2 inches) fresh ginger, finely chopped|
|1||clove garlic, finely chopped|
|1||tablespoon garlic chili paste|
|1/4||pound skinless boneless chicken breast, cut 1/4-inch thick|
|1||pound chow mein noodles|
|9||tablespoons canola oil|
|1||onion, cut into strips|
|2||carrots, sliced on the diagonal|
|2||stalks celery, sliced on the diagonal|
|1/2||red bell pepper, cored, seeded, and thinly sliced|
|6||shiitake mushrooms, thinly sliced|
|1/4||pound snow peas, cut into strips|
|1||cup fresh bean sprouts|
|3||tablespoon hoisin sauce|
|1/2||cup chicken stock|
|1/4||teaspoon sesame oil|
|1/2||bunch scallions, thinly sliced|
2. In a soup pot filled with boiling water, cook the noodles for 5 to 8 minutes or until they are tender but still have some bite. Drain into a colander and rinse with cold water. Shake to remove excess moisture. Transfer the noodles to a bowl. Toss with 2 tablespoons of the canola oil.
3. In a large wok or skillet over medium-high heat, heat 2 tablespoons of the oil. Add the chicken mixture and cook, stirring constantly, until it is browned on all sides. Remove from the pan.
4. In the same pan, heat 2 tablespoons of the oil. Add onion, carrots, celery, and bell pepper. Cook, stirring constantly for 2 minutes. Add the mushrooms, snow peas, and bean sprouts. Cook, stirring constantly, for 1 minute.
5. Add the chicken mixture and the juices in the bowl, with the hoisin sauce, remaining 1 tablespoon soy sauce, chicken stock, and sesame oil. Cook, stirring often, for 2 minutes or until hot. Remove from the pan and keep warm.
6. Wipe the pan. Add the remaining 3 tablespoons oil and heat over medium-high heat. Add the noodles. Cook for 2 minutes or until crisp and golden on the bottom. Turn and brown the other side.
7. Slide noodles onto a platter, add the chicken mixture. Garnish with scallions. Adapted from Guy Fieri