8 ounce thinly sliced Chicken Breast
3 teaspoon Corn Starch
6 teaspoon Water
3 teaspoon Oil
Mix the Chicken, Corn Starch and water thoroughly first then add the oil last. Set aside.
Prepare the noodles:
Precook 8 ounce Fettuccine noodles per the instruction on the package. Once cooked, mix in 1 teaspoon oil and mix thoroughly (using hand works the best, but wear gloves). Let the noodles cool for 30 minutes. **You want to precook and cool the noodles so they will firm up, the oil is so they won’t stick together. It’ll make sense later.**
1 teaspoon oil (stir fry the noodles)
2 teaspoon oil (stir fry the chicken)
½ clove of garlic, minced
1 cup shredded Shitake Mushrooms
1 cup Bean Sprouts
1 Green Onion cut into 1 inch lengths
Dash of Ground White Pepper, optional
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce
Heat a non stick wok with 2 teaspoon of oil on high heat. Wait for the shimmer then add the chicken. Cook evenly for about a minute. Set aside.
Add 1 teaspoon oil into the heated wok and add the minced garlic and Shitake Mushrooms. Stir fry for a minute to sweat the mushrooms.
Add the cooled Fettuccine noodles into the wok and stir fry for 2 minutes or until heated through.
Next add the bean sprouts, green onions, Soy sauce & Oyster sauce mixture. Now you can add a dash of ground white pepper if desired, no biggie. Mix well for an even coverage.
Add the chicken back into the wok and stir fry for another minute.
**salt to taste or use soy sauce**