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.
- 2 teaspoons soy sauce
- 3 tablespoons rice wine or pale dry sherry
- 2 large garlic cloves, finely chopped
- 2 tablespoons toasted sesame seeds
- ½ teaspoon sugar
- 1 scallion, finely sliced
- 1 pound skinless chicken breast filets, thinly sliced
- 1 tablespoon vegetable oil
- 4 dried Chinese black (shiitake) mushrooms, soaked in hot water for 30 minutes, drained, stems discarded, and thinly sliced
- 2 small carrots, cut into thin sticks
- 1 green or red bell pepper, seeded and cut into thin sticks
- 1 medium onion, cut into thin sticks
- 1 zucchini, cut into thin sticks
- 2 ¼ ounces transparent noodles, soaked in warm water for 30 minutes, rinsed under cold water, and drained
- 1 tablespoon toasted sesame seeds, to garnish
Place the soy sauce, rice wine, garlic, sesame seeds, sugar, and scallion in a bowl and mix thoroughly, then add the chicken slices, cover, and let marinate in the refrigerator for 1 hour.
Heat ½ tablespoon of the vegetable oil in a wok and stir-fry the vegetables, one at a time, over high heat until they are tender but still crisp, then set aside.
Heat the remaining ½ tablespoon oil in the wok and stir-fry the noodles — turning them so they heat evenly — until they are tender, then turn theminto a warmed serving bowl.
Return the vegetables to the pan, add the chicken, and stir-fry until the chicken is cooked through. Place the chicken and vegetables on top of the noodles, sprinkle with the toasted sesame seed, and serve.