3/4 lb. whole wheat or regular linguine or Chinese noodles ( I used whole wheat spaghetti)
1 lb. boneless, skinless chicken breasts, sliced thin
1/4 cup soya sauce, divided
2 tbsp. cornstarch, divided
1 cup chicken stock
1/3 cup rice vinegar
2 tbsp. rice wine
3 tbsp. brown sugar
2 tbsp. molasses
1 tbsp. sesame oil
1 tbsp. vegetable oil
1 tbsp. minced ginger root
5 green onions, chopped
3 cloves garlic, finely chopped
1 tsp. hot Asian chili paste
1 small onion, thinly sliced
1 carrot, grated
1 red pepper, thinly sliced
1/4 lb. sugar snap peas, sliced
1. Cook pasta in a large pot of boiling water until tender but firm. Rinse noodles with cold water and drain well.
2. Meanwhile, combine chicken with 1tbsp. soy sauce and 1 tbsp. cornstarch.
3. Combine stock, vinegar, rice wine, brown sugar, molasses, sesame oil, remaining 3 tbsp. soy sauce and remaining 1 tbsp. cornstarch.
4. Just before serving, heat vegetable oil in a large deep skillet or wok on medium high heat. Add chicken and stir fry for a few minutes, or just until it loses its raw appearance.
5. Add ginger, green onions, garlic and chili paste. Stir fry for 1 minute. Add onions, carrot and red pepper. Cook for 3 to 4 minutes, or just until vegetables wilt.
6. Stir up sauce and add to skillet. Bring to a boil and cook for 1 minute. Add snap peas and cooked noodles and heat thoroughly. Taste and adjust seasoning if necessary.