- 1/2 pound skinless, boneless chicken breast halves, thinly sliced crosswise into strips
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon dry sherry
- 1/2 teaspoon unsulphured molasses
- 1/4 teaspoon Asian sesame oil
- 2 ounces cellophane noodles
- 4 ounces Chinese sweet pork sausages or Italian pork sausages
- 3 fresh Thai or serrano chiles, thinly sliced
- 3 tablespoons fish sauce (nam pla)
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil
- 2 garlic cloves, lightly crushed
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces snow peas (about 1 cup)
- 1/2 tablespoon oyster sauce (optional)
- 1 cup chicken stock or canned low-sodium broth
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- 3 tablespoons chopped cilantro
How to make this recipe
In a bowl, toss the chicken with the soy sauce, ginger, sherry, molasses and sesame oil; let stand for 15 minutes.
Preheat the broiler. Cover the noodles with hot water and let stand until softened, about 10 minutes. Drain the noodles and cut them into 3-inch lengths.
Prick the sausages several times and broil, turning once, for about 5 minutes, or until the Chinese sausages are crisp or the Italian sausages are cooked through. Let cool slightly, then thinly slice on the diagonal. In a small bowl, combine the chiles, fish sauce and lime juice.
Preheat the oven to 375°. Lightly oil a 3-quart baking dish. Heat the vegetable oil in a large nonstick skillet. Add the garlic and cook over high heat until golden. Add the chicken and stir-fry until opaque. Add the shiitakes, snow peas and oyster sauce and cook until the snow peas turn bright green, about 5 minutes. Add the chicken stock and bring to a boil. Stir the dissolved cornstarch, add it to the skillet and stir-fry until the sauce thickens slightly.
Spread the noodles in the prepared baking dish and spoon the chicken and then the sausage on top. Cover with foil and bake for about 8 minutes, or until heated through. Top with the cilantro and serve with the chile sauce.