1 pkg. (32 oz.) rice noodles
1 pkg. boneless, skinless chicken thighs
2 tbsp. rice wine
2 tbsp. soy sauce
1 tsp. sesame oil
2 tsp. cornstarch
1 tbsp. vegetable oil
1 heaping tbsp. minced ginger
1 heaping tbsp. minced garlic
2 jalapeno peppers, seeded and cut into slices
2 scallions, chopped
3-4 bok choy, sliced lengthwise
1 cup dried shiitake mushrooms, soaked in 1 1/2 cups of hot water (reserve liquid)
1 pkg sliced button mushrooms
2 heaping tbsp. black bean sauce
pinch of sugar
1. Trim and cut chicken into 1" dice. Add 2 tbsp. rice wine, 2 tbsp. soy, 1 tsp. sesame oil, and 2 tsp. of cornstarch. Mix well. Cover with plastic wrap and place in the frig to marinate for at least 30 minutes.
2. Heat 1 tbsp. vegetable oil in a large wok. Saute ginger, garlic, and jalapenos for about 1 minute. Add chicken and saute for several minutes until lightly browned. Add scallions and mushrooms, and cook 1 minute or until softened. Add bok choy and 2 tbsp. of black bean sauce and stir well.
3. Add rice noodles to the pan and cook until heated through and noodles are soft. If too dry, add 1 cup (or more) of the mushroom soaking liquid to the noodles, as needed.