Ingredients

• ½ cup Shaoxing 
• ¼  cup oyster sauce 
• ¼ cup soy sauce
• 2 tablespoons dark soy sauce 
• 1 tablespoon sugar
• 2 tablespoons of cornstarch
• 1 14 ounce bag of wide, wavy Chinese dried noodles
• 4 tablespoons neutral oil
• 2 pounds boneless skinless chicken, white and/or dark meat, thinly sliced on bias
• 2 inches ginger, grated 
• 4 garlic, grated or chopped 
• Salt and pepper or a few grinds of my Asian Style Seasoning
• 1 bunch young leeks or scallions, sliced on bias
• 1 pound yu-choy or baby bok choy, thinly sliced
• 1 cup shelled edamame
• 1 bag wonton strips, to garnish 
• 1 jar plum sauce, to garnish 

Directions

Combine Shaoxing, oyster sauce, soy sauces and sugar in a bowl, whisk to combine. Add cornstarch to another small bowl with a couple tablespoons of water and stir to create a slurry.

Bring a large pot of water to a boil. Cook noodles a few minutes less than package instructions. Drain and reserve. 

Heat neutral oil in a large non-stick pan over medium-high heat. Stir fry chicken for a couple of minutes then add in garlic and ginger and season with salt and pepper or a few grinds of my Asian Style Seasoning. Stir in leeks, yu-choy or bok choy and edamame. Stir in sauce and slurry then toss all together with the noodles. 

Transfer to a serving bowl and garnish with crispy wontons and plum sauce poured on top of wontons.