Noodles
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken 1/4 ounce egg noodles, cooked
One 1/4-inch slice of fresh ginger, peeled and chopped
Directions:
Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds. Add ground chicken, tossing and stirring until no longer pink.
Cornstarch Liquid Mixture
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 Tablespoon sugar
7 ounces chicken stock
1 tablespoon Sriracha chile sauce
1 teaspoon Asian sesame oil (optional)
Add all the liquid ingredients and simmer for one minute. Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
In a pot of boiling salted water, cook the noodles until al dente. Drain and pat dry.
Pour chicken/sauce over a serving plate of hot cooked noodles. Garnish with your choice of cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds, bean sprouts and julienned cucumbers.
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