Garlic Chicken Noodles

Janice's Recipe

ingredients
4 boned, skinned chicken breast halves
1 pound fresh asian-style noodles
2 tablespoons salad oil
1 onion, peeled and thinly sliced
6 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1/4 cup chopped green onions (including tops)
1/4 cup minced garlic
1/2 cup rice wine
1/4 cup rice wine vinegar
3 tablespoons soy sauce

preparation
Rinse chicken and pat dry. Cut breast halves crosswise into 1/8 inch wide strips.

In a 5 to 6 quart pan over high heat, bring about 4 quarts of water to a boil; add noodles and cook stirring occasionally, until tender to bite, about 3 minutes. Drain noodles and return to pan.

Meanwhile, pour oil into a 10 inch frying pan over high heat. When hot, add onion, mushrooms, green onions, and garlic; stir until onion and mushrooms begin to brown, about 8 minutes. Add chicken and stir often until no longer pink in center (cut to test), about 3 minutes. Add rice wine, vinegar, and soy sauce; cook to blend flavors, 1 to 2 minutes longer.

Add chicken mixture to noodles in pan and stir over medium-high heat until hot, 2 to 3 minutes. Divide equally among four wide bowls.