Title: Oriental Noodles with Snow Peas and Ginger Ch
Categories: Pasta Meat Poultry
Yield: 4 Servings

SAUCE
2	tb	Soy sauce
1	ts	Vinegar, rice wine or sherry
1	ts	Sugar
1	ts	Cornstarch
REMAINDER OF DISH
2	sl	Ginger; quarter size
8		Black peppercorns
1	cl	Garlic; peeled
4		Chicken breast halves boned
4	oz	Egg noodles, uncooked
1	tb	Vegetable oil
2		Green onions; slice fine
1	cl	Garlic; minced
1/2	lb	Snow peas; trimmed

Stir together the soy sauce, vinegar, sugar, and cornstarch and set aside. Combine 2 slice ginger, peppercorns, garlic, and 1 cup of water in a saucepan and bring to a boil. Gently slide in chicken breast halves/ Allow water to return to a boil. Cover and remove from heat. Chicken breasts should stand in hot water about 18 minutes or until cooked through. Meat should appear whiote throughout and the juices should run clear. Meanwhile, prepare noodles according to package direstions; drain. Set aside and keep warm. Heat vegetable oil in wok or a deep skillet over high heat. Add green onions, chopped garlic, and 1 slice ginger. Cook and stir until garlic and ginger are fragrant, about 15 seconds. Discard ginger. Add the snow peas and toss until they begin to change colour, about 10 seconds. Add the noodles, and toss with seasoned oil. Add the sauce. Stir well until the sauce thickens and the noodles are evenly distributed. Remove chicken from liquid, and place over noodles. Spoon sauce over chicken breaasts to coat.

Nutritional info per serving: 321 cal; (23% from fat)

Source: Miami HErald, June 15, 1995

Formatted 6/20/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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