Ingredients

• 2 oz dried shiitake (Chinese black) mushrooms (rehydrated for at least 8 hours, or overnight)
• 7 oz Chinese steam fried noodles
• 8 oz. thinly sliced chicken breast
• 1 pinch of salt
• 1 tsp sesame oil
• 1 egg white
• 1 tbsp corn starch
• 2 tbsp peanut oil, divided
• 1/2 teaspoon garlic, diced
• 1/2 teaspoon ginger, diced
• 1/2 cup leek, chopped
• 1 cup celery, 1" pieces
• 3/4 cup carrots, sliced
• 1/2 cup baby corn, 1" pieces
• 1/2 cup crimini mushrooms (white button mushroom can be used), sliced
• 2.5 oz snow peas
• 1 cup canned pineapple pieces
• 1 1/2 cups boiling water
• 1 tbsp oyster sauce
• 2 tbsp granulated sugar
• 1/2 tsp white pepper
• 1 tbsp rice vinegar
• 1 tbsp Shaoxing wine
• 1 tbsp Ketchup
• 1/3 cup water
• 1 1/2 tbsp corn starch

Directions

1. Slice the shiitake mushrooms but do not include the stem, which you can save for flavoring in soups or stews, or you can discard them. Set aside in a bowl.
2. Place the Chinese noodles in a large bowl and cover for 5 minutes in boiling water. Drain the noodles and place them on a warmed plate or dish.
3. Place the chicken in a bowl. Add the egg white, salt, and sesame oil and mix (using your hand is the best way to mix this). Add the cornstarch and mix until all the meat is covered in a pasty film. Pour 1 tablespoon of peanut oil over the top and mix again.
4. Place 1 tablespoon of peanut oil in a wok or deep skillet preferably non-stick. Allow the oil to just start to smoke. Add the meat and immediately start stirring and flipping, separating the pieces of meat. Continue to stir and flip, it should only take a two or three of minutes to cook the meat, do not overcook as the meat will be cooked some more towards the end. Remove the meat from the pan and set aside.
5. Add the garlic and ginger, stir fry for about 15 seconds.
6. Add the leek, celery, carrots, shiitake and crimini mushrooms. Stir fry in the oil for about 1 minute.
7. Add the snow peas, pineapple and reserved chicken.
8. Add enough water to just cover the vegetables. Allow to boil vigorously for about 3 minutes. If the water is above the vegetables use a ladle to remove the excess water.
9. Add the oyster sauce, sugar, pepper, vinegar, wine and ketchup. Mix together and cook for about a minute.
10. Make sure the water in your wok is boiling. Put the 1/3 cup water in a bowl and add the cornstarch, mix together to form a slurry (this will thicken the liquid in the skillet). Add a tablespoon of the cornstarch mixture to the skillet and mix, continue to add 1 tablespoon of the cornstarch mixture to the skillet, mixing after each addition, until the desired sauce consistency is obtained.
11. Mix well and then ladle the mixture onto the reserved Chinese noodles.
12. Serve on warm plates.