One winter, years ago before children, Toki and I would meet one evening a week after work, have a drink at Harvest and then go off to (Jeanne Tahnk’s) The Chinese Cooking School. We would make a variety of dishes and then eat them for dinner. This is one of my favorites which I have made many times since....
Bring water to boil in a medium size saucepan. Just before it reaches the boiling point drop in
2-3 chicken breasts
Cook for about 10 minutes (don’t overcook) and then remove the chicken from the water and cool. Then tear/cut the chicken into bite-size pieces.
Meanwhile cook according to instructions on the package
½ package bean thread noodles
[OR if I don’t have bean thread noodles on hand I use 8 oz thin spaghetti or linguine]
Place the cooked noodles on a large platter and top with:
1 c bean sprouts [I use more]
1 c cucumber, shredded [I use more]
Place the chicken on the vegetables and top with the following SAUCE:
1 T chopped scallion [I use more]
½ T chopped ginger
½ T chopped garlic
2 T sesame seed paste
3 T soy sauce
1 T brown sugar
1 T sesame seed oil
1 T chili oil
2 t sugar
I omit the MSG that was in the original recipe. If you are increasing the amount of vegetables substantially, you may also want to increase the amount of the sauce. If I have fresh coriander (cilantro) on hand, I top the dish with:
1 T fresh coriander, coarsely chopped
VARIATION: Instead of the sauce above use Spicy Szechwan Peanut Sauce.