Noodles with Chicken and Mixed Vegetables
"This dish can be served with spicy pickled vegetables and kimchi. Kimchi is a Korean specialty made by pickling vegetables and their leaves and herbs in brine. The taste varies depending on where in Korea it is made and what the maker prefers — from hot and spicy to sweet or sour, there is an infinite variety...."
INGREDIENTS
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2 teaspoons soy sauce
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3 tablespoons rice wine or pale dry sherry
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2 large garlic cloves, finely chopped
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2 tablespoons toasted sesame seeds
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½ teaspoon sugar
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1 scallion, finely sliced
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1 pound skinless chicken breast filets, thinly sliced
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1 tablespoon vegetable oil
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4 dried Chinese black (shiitake) mushrooms, soaked in hot water for 30 minutes, drained, stems discarded, and thinly sliced
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2 small carrots, cut into thin sticks
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1 green or red bell pepper, seeded and cut into thin sticks
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1 medium onion, cut into thin sticks
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1 zucchini, cut into thin sticks
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2 ¼ ounces transparent noodles, soaked in warm water for 30 minutes, rinsed under cold water, and drained
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1 tablespoon toasted sesame seeds, to garnish
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