It’s about time I updated “The List” that you see in the upper right corner of the page. I’ve since added quite a few new recipes and I should really reflect those up there. Getting close to that 100 number! And it’s almost been a year…about how long I thought it might take.

But anyway, another day, more noodles =)

Access to fresh rice noodles is something that should never go unused. I have a couple packets of dried rice noodles in the cupboard but I don’t think I’ve used them in the year or so I’ve had them since fresh ones are so close at hand at Hong Kong Supermarket in Allston. Just walk up, buy them and let them sit on the counter while you prep the rest of the dish. Makes for a 15-20 minute meal most times because the noodles only take a minute or two to soften and soak up all the tasty sauces in the pan.

Every time I pick up the fresh rice noodles, I almost always cook Beef Chow Fun or Pad See Ew, two of my favorites (and go-to dishes whenever I have guests). But I do have to admit, it’s nice to branch out and try something new every once in a while (Especially since I cook fresh noodles around twice a month these days…)

One of my favorite dishes while growing up was Beef Chow Fun but with a soupy gravy poured over top along with some carrots and sugar peas. I think I could still eat that almost every day. The one problem I did have with it was that it did not refrigerate well. If bought at a restaurant, leftovers would be a soupy/soggy mess the next day. The best thing would be when ordering takeout, to have the restaurant separate the gravy and the noodles, that way you only need to prepare a little bit at a time for a meal.

Unfortunately, being the smart college-educated guy I am, I cooked Rad Na (the Thai version of “wet” beef chow fun) and just drenched all the noodles (close to 2 pounds!) with the gravy. And in an attempt to remedy the situation, ended up spilling a portion of it on the floor. Serves me right I guess.

Special thanks to Appon of Appon’s Thai Food for a wonderful recipe to work off of.

Rad Na with Pork

Serves 4
Time : 20 minutes

Recipe adaped from Appon’s Thai Food

Ingredients:
- 1.5 – 2 lbs fresh wide rice noodles
- 2 tsp dark soy sauce
- 2 tsp sugar
- 4 tbsp canola oil
- 1 lb Pork butt, sliced thin
- 2 cups water + 1/2 chicken bouillon cube (or 2 cups light chicken broth)
- 3 tbsp fish sauce
- 4 tbsp light soy sauce
- 4 tbsp corn starch mixed with 4 tbsp water
- Chinese broccoli
NOTE: I used a full bouillon cube the first time…way too salty.

Method:
1. Add the water/broth to a medium saucepan over medium-high heat. When boiling, add bouillon cube (if using), fish sauce, and light soy sauce. Bring to a simmer.
2. Add in the sliced pork. Let cook for a minute or two.
3. Add in the starch and water mix, stir well so that the starch doesn’t coagulate.
4. Add in the Chinese Broccoli.
5. In a frying pan, heat 4 tbsp oil over medium-high heat. Add in the dark soy sauce and sugar mix, give a quick stir and then toss in the fresh rice noodles. Stir fry until the noodles are starting to get soft, then remove to a deep plate.
6. Finally, pour the sauce over the noodles and serve!
NOTE: If preparing leftovers, separate the noodles and the gravy in different containers. Heat them separately and then mix them together when having your meal

Every once in a while, lightning strikes and I have one of those “Eureka!” moments. Sadly, I can’t say this involves a time machine or some incredibly super-duper scientific discovery like anti-matter or anything. I mean, anti-matter would be awesome wouldn’t it? Then there could be stuff like this! (facepalm)

This epiphany, if you will, involves food (of course it does).

Pad Thai’s been one of those dishes I could NEVER get right. After a dozen failures (miserable at that, they were all barely edible), I stumbled on an old post on Use Real Butter which opened my eyes. And after consulting a link at Chez Pim, I knew I was set. Not an hour later (I immediately ran off to the store and had to cook this), I had a nice steaming plate of noodles and devoured it without hesitation. The first portion was only ok, the next was much better (the secret is in the sauce!) and within two weeks, I probably cooked it 4 times.

What was wrong with what I was doing before? Turns out one of the most important techniques is incredibly simple. Cook small portions at a time, preferably individual servings if you can! Why? It’s easier to manipulate everything as a whole and being able to move ingredients around the pan/wok really helps when trying to mix things together and also when cracking in the egg. That, and with the dish taking 2-3 minutes of actual cooking time, you can still churn servings out at a good clip.

A word of caution though, this is by no means healthy food. I had to use a lot of oil to avoid too much sticking and that may be a little excessive but it does get the job done.

Recipe adapted from Use Real Butter and Chez Pim.

Pad Thai w/ Chicken and Shrimp

Serves 4
Time : 45 minutes (mostly prep time)

Ingredients:
– 1 lb rice noodles, just undercooked per packaging directions
– 1/2 – 3/4 lb chicken breast, thinly sliced
– 12 medium shrimp (maybe 1/2 lb at the most), peeled deveined (tails ok)
– 4 cloves garlic, minced
– 1 – 2 tbsp salted turnips, minced
– 2 tbsp chives, chopped
– Generous handful of bean sprouts
– 2 – 3 oz firm pressed tofu, sliced
– 4 eggs
– 1 lime, wedged
– Handful of crushed peanuts

Sauce:
– 1/2 cup Tamarind paste
– 1/2 cup Fish sauce
– 1/3 cup Brown Sugar
– 1 tbsp+ Chili Powder

Method:
Prepare EVERYTHING beforehand. Have everything within an arm-length of the stove, pad thai is cooked quickly and you don’t want to waste precious seconds fumbling around for things. Separate the noodles into 4 portions (this is key since the noodles stick together and again, you don’t want to waste time pulling the noodles apart!)
1. Combine the sauce together in a small saucepan over low heat.
2. Fill a medium saucepan with water (could be the water you cooked the noodles in) and leave simmering on the side. You’ll be using this to quickly dunk the noodles before adding them to the frying pan (If the noodles are piping hot when you start cooking you may not need to do this.
3. Heat a frying/pan over high heat with enough oil to coat the bottom of the pan.
4. Add a quarter-portion of sliced chicken (2-3oz) and a portion of the shrimp (4 shrimp). Let it cook undisturbed for about 15-20 seconds, then turn and cook another 15-20 seconds.
5. Add 1-2 tbsp of the sauce and a portion of garlic, quickly stir everything together.
6. Dunk a portion of the rice noodles in water, drain and add to the frying pan along with 1/4 cup of the sauce. Mix well to combine.
7. Push the noodles to one end of the pan and crack 1 egg on the other side. Let the egg cook for 10 seconds undisturbed and then use the spatula to break it apart and mix with the noodles.
8. Add a portion of salted turnip, tofu, bean sprouts, and chives in. Stir and toss for another 30 seconds to a minute and plate immediately.
9. Serve with lime wedges, crushed peanuts, and extra chili powder.

NOTE : If done right, you should not need to scrub the pan between portions. Took me a couple tries to get this down.

Being busy sure takes a lot out of you. I mean, it’s a good thing, always having something to do. But something’s gotta give eventually right? And for me, I’ve had to neglect a few chores for a while (paperwork, ugh!) but worst of all, I’ve fallen behind in my schedule to update the blog! I actually will be adding a page soon with a list of some of the local restaurants that I frequent but I’m trying to figure out how to sort it. By cuisine? By neighborhood? By price??

While on that note, I was at Giacomo’s for the first time in 8 years living in Boston. I’ve heard great things about the food but I also heard that the line can be long, especially since the North End location can only sit at most about 20 people! But last week, we decided to chance it and only had to wait about 20 minutes (Maybe it was a late dinner on a Sunday night that did it) and were treated to quite a meal. The specialty appetizer is fried calamari and despite it being a very mainstream dish, Giacomo’s made it unique…in a good way. I’m also a sucker for fusilli (probably my favorite type of pasta) so I got the house special fusilli with lobster and shrimp. In hindsight, I should’ve probably saved some of it for lunch the next day but I couldn’t stop eating! The only negative point I’ve heard about the place is that the waitstaff tries to turn over tables as quickly as they can. Which could mean dining in less than an hour during busy times (which almost is all the time)!

Being a huge fan of noodles and pasta (and inspired by some of the dishes I’ve had dining out), I’ve really been trying to recreate some things at home. I feel that the magic is in two distinct steps.

#1 : Don’t overcook the noodles
#2 : It’s all in the sauce

Contrary to the way I used to think, you don’t need to use that much “stuff” in your noodles. That is, meat and vegetables. And that, in addition to bringing the noodles to the forefront of the dish, keeps cooking cheap. For example, for 1.5-2lb fresh rice noodles, I use between 3/4 to 1 pound of meat (usually stuff I bought on sale a while ago and kept in the freezer).

Most of my experience here has been with Asian style noodles. And you’ve probably noticed that I’ve been on an Italian kick as of late and that it was only a matter of time until I got to more pasta dishes right? If not, that’s ok, I forgive you =P

But anyway, one of my favorite dishes when dining out is any kind of pasta in a fra diavolo (spicy marinara) sauce, especially mixed seafood. I’ve only ever tried making a base tomato sauce a friend of mine taught me and never really deviated from it since. That is, until I got my hands on Marcella Hazan’s Essentials of Classic Italian Cooking! I hate to keep sounding like a broken record but I can’t say enough good things about Marcella’s recipes. She provides so much intricate detail and description to a recipe but keeps the whole process unbelievably simple. It’s one of my favorite cookbooks…that’s for sure.

Recipe is adapted from Marcella Hazan’s Marcella Hazan’s Essentials of Classic Italian Cooking.

Bucatini Amatriciana

Serves 4 – 5
Time : 35-40 minutes

Ingredients:
– 1 lb bucatini (spaghetti, linguine work too)
– 2 tbsp extra virgin olive oil
– 1 tbsp butter
– 1 medium onion, chopped
– 1 clove garlic, minced
– 1/4 lb pancetta, sliced into strips
– 1 28oz can of whole Italian Tomatoes
– Red pepper flakes
– Salt, to taste
– Freshly grated parmesan and romano cheese

Method:
1. Add the oil, butter, garlic, and onion to a saucepan on medium heat. Cook until the onion becomes slightly translucent.
2. Add the pancetta and cook another minute.
3. Add the tomatoes, pepper flakes, and salt. Crush the whole tomatoes against the side of the saucepan with a wooden spoon.
4. Simmer uncovered for about 20-30 minutes. Taste and correct for salt and spiciness.
5. While simmering the sauce, boil hot water (with at least 1 tbsp salt) and cook the pasta to the desired firmness.
6. Toss the cooked pasta with the sauce and freshly grated cheese and serve.

I’ve always been fascinated with some of the stories authors/chefs have for many of their recipes. Some have old recipes passed down from their ancestors, some had a “eureka” moment, and there seems to be a countless myriad of others. Myself? I open a book, look at a picture and think to myself, “Hey, that look’s good!”

Part of learning about cooking for me (and I’m still learning) is figuring out what brings a dish together. I mean, starting out, I’d be the guy that ate chocolate, then immediately had a hamburger or drank orange juice. Hopefully, I’ve learned a little bit since then, though I’m still heavily reliant on recipes for any inspiration. But slowly, I think I’m getting the hang of it =P

I used to watch Ming Tsai on food network waaaaaay back. He and Martin Yan were probably the two cooks on TV that got me more interested in the stuff. Ming with the great explanations and Martin with the entertainment (My grandmother called him “Chop chop lo”). Both are incredible cooks and I still find myself looking their work up time after time. Lately, I’ve been cooking a bunch from Simply Ming, this dish included. I’m not usually a fan of fusion cuisine but Ming does an incredible job blending flavors together while trying to keep dishes distinctly Asian.

Recipe originally from Ming Tsai’s Simply Ming.

Side note : Don’t overcook the noodles! Once boiled, they usually will only need to be stirred in with the sauce and then served.

Crazy Noodles

Time: 30-40 minutes
Serves: 3-4 with side dish

Ingredients:
– 8oz Thin rice noodles
– 3 shallots, minced
– 3 – 4 stalks scallions, chopped
– 1/4 up Fresh thai basil, chopped
– 3 tbsp fish sauce
– Juice of 2 limes
– 2 tsp sugar
– 1 – 2 tbsp Sambal Olek
– 1 lb Ground Chicken or Turkey
– 1 egg

Method:
1. Boil water in a stock pot and cook noodles until just done (see packaging).
2. Add some oil to a frying pan, stir fry shallots for a minute, until starting to turn translucent.
3. Add chicken/turkey, season lightly with salt and pepper, stir fry until cooked through.
4. Mix together the fish sauce, lime juice, sugar, and Sambal Olek. Add the cooked noodles into the pan and pour the sauce on top. Toss well to combine.
5. Add scallions and basil, toss well.
6. Make a well at the center of the pan. Add the egg in, let set for a couple seconds, then break apart the yolk and stir into the rest of the noodles. Stir fry until egg is just done and then remove and serve.

Happy New Year and I hope everyone had a nice, safe, and relaxing holiday. And that all of the travel plans weren’t too much of a pain. And that you all ate a lot…I definitely did. I think there are studies that say the average American gains between 5-10 pounds been Thanksgiving and New Year’s. Then again, there are studies that say they only gain an average of 1 pound. Gotta love science, there’ll always be studies for and against something.

I’ve been getting pretty busy during the week these days and believe it or not, I’m running out of time to cook sometimes (unless I want to eat dinner at 10pm of course). So I’ve been getting creative. I’m trying to cook some things in about 30 minutes and other times when I get back late, eat leftovers and then cook something up that I can just heat up for lunch/dinner another day. I guess there’s also the instant boxed stuff, but that’s no fun =)

I wrote about a staple Chinese recipe, Beef Chow Fun, a while back…originally adapted from Grace Young’s Wisdom of the Chinese Kitchen. I’ve been trying to come up with a few variations on the recipe, I found the original one a little bit greasy, and not enough of the saltier/soy flavor that I was used to. Then there’s the “gravy” version. It’s a similar recipe, only with a thick gravy sauce poured over top, delicious.

Beef Chow Fun

Serves 4
Time 30 minutes

Ingredients:
– 1.5 – 2 lb Fresh Wide Rice Noodles
– 1 lb Beef flank, sliced
– 1 Medium onion, chopped
– 4 stalks Scallions, chopped
– 1 small handful bean sprouts, rinsed
– 5 tsp soy sauce
– 1 – 2 tsp ShaoHsing Rice wine

Marinade:
– 2 tsp soy sauce
– 1 tsp corn starch
– 1/2 tsp sesame oil
– 1 tsp ShaoHsing rice wine
– Few grinds of white pepper

Method:
1. Marinate beef for about 10-20 minutes.
2. Heat wok/frying pan over high heat, swirl in 2 tbsp oil, stir-fry beef until just barely cooked. Set aside.
3. Clean pan, return to stove. Add 2-3 tbsp oil and the chopped onions and white parts of the scallions. Stir fry about a minute. Dash in the ShaoHsing rice wine.
4. Add in soy sauce, let bubble (20-30 seconds). Add in the noodles, stir-fry and combine.
5. Add beef back in, give a couple stirs.
6. Add green parts of scallions and bean sprouts. Stir fry another minute then serve.

It’s been getting cold lately…and I don’t like it. I’m not ready for this yet after having rain in most of June and half of July. And now it’s raining again every weekend, 2 out of the 3 in October have been wet so far. Means that soon I’ll be spending some cold winter nights bundled up on the couch…bummer.

So this dish is another of those dishes I seem to get regularly at Rod Dee or S&I Thai. There’s not a whole lot to it really but it sure tastes good. And it feels pretty light, with most of the flavor coming from the noodles. Again, the biggest part of this is having fresh rice noodles, they make all the difference in the world!

I found that there’s a pile of different sauces that people have used (including this version at Appon’s Thai Food). It always seems to be a mix of a few ingredients : soy sauce, fish sauce, maggi seasoning, and oyster sauce. Just a word of warning though, if maggi is used, be careful of the saltiness!

Kua Gai

Serves 4
Time: 15 minutes

Ingredients:
- 1.5 lb flat wide rice noodles
- 1 lb boneless chicken breast, sliced thin
- 4 eggs
- 5-6 tbsp light soy sauce (or 3-4 tsp Maggi)
- 6 tbsp fish sauce
- 6 cloves garlic, minced
- 3 tbsp oil
- 3 scallions, chopped
- 1 tbsp ground white pepper
- 1-2 tbsp sugar
- 1-2 tbsp fried shallots
- Fresh lettuce to garnish

Method:
1. Heat a wok over high heat. Add oil and garlic, stir fry until fragrant.
2. Add chicken, stir-fry until chicken is cooked through (2-3 minutes).
3. Add noodles, toss, add eggs.
4. Add sauce, sugar, fried shallots, stir fry another 2-3 minutes.
5. Add scallions, season with white pepper, toss for another minute.
6. Serve over some freshly cut and washed lettuce.

Even though I try to make it a point to try new recipes and new techniques, there’s nights where I just want to get something on the stove quickly so that I can take care of other errands. And in the past, I usually would just eat takeout (Rod Dee among my favorites), definitely not healthy by any means.

One thing I’ve been trying to be good about lately is keeping enough food in the fridge/freezer that if I don’t have anything specifically in mind to cook one night, I can quickly whip something together like some frozen veggies, chicken, and rice. Lately, I’ve been putting together noodle soups out of the various things I had lying around.

To be honest, I had my share of instant noodles back in college and have been abhorrent to the stuff since. But lately, I’ve been finding a good use for the noodles at least (and discarding the sauce packets!). I’ll open a can of broth, mix some spices in, add in whatever I have in the freezer, boil some bok choy, and there you go, my version of instant noodle soup!

I’ve tried a bunch of different ingredients that worked out pretty well : Roast pork (char siu), Cha lua, fish/pork/beef balls, fish cakes, and wontons. Something that also adds a little flavor is a sunny-side-up egg.

So I’m now on a bit of a diet. I mean, that’s not necessarily going to stop me from eating what I want, but maybe just less of it. Just will have to work out more if I’m going to hit my goals =P

Here’s another pretty quick meal if you have the ingredients on hand. I bought two kinds of rice cakes at H-mart last week with the intention of making a couple different dishes. Dukboki is something I get every now and then at Misono Wok at Super 88 (Usually with ramen or japche mixed in there too) but I’ve never really had a whole ton of success making it myself. But then I stumbled on a couple nice cookbooks and an archived post on My Korean Kitchen and it was off to the races.

The main ingredient needed for the sauce (and it’s used a lot in Korean cooking, I’ve found) is Gochujang paste, or hot pepper paste. Gochujang mixed with a few other household ingredients nets a really tasty sauce that can be used in a whole bunch of different stir-fry dishes. So now I keep a tin of the stuff in my fridge at all times, just in case I need to put something together in a hurry (and without any kind of meal planning in advance).

Dukboki – Rice Cakes in Red pepper sauce

Time : 20 minutes
Serves : 4
Ingredients:
- 1 – 2 lbs rice cakes
- 3-4 fish cakes, sliced
- 1 onion, sliced
- 1 green bell pepper, chopped
- 2-3 scallions, chopped
- 1/2 cup water
- Optional : Hot dog, hard boiled eggs, ramen, cellophane noodles
- Sesame seeds for garnish

Gochujang seasoning sauce:
- 4 tbsp Gochujang
- 4 tbsp sugar
- 1 tsp Korean chili powder
- 2-3 cloves garlic, minced

Method:
1. Boil rice cakes as instructions dictate. Usually a couple minutes to soften them up a little.
2. Heat a wok over high heat, add some oil, toss in the onions and green peppers and stir-fry for a few minutes.
3. Add in everything else but the scallions. Mix well. Stir fry for another 4-5 minutes or so.
4. Add in the scallions, give a final few stirs, then serve with some sesame seeds.

Last week, the roommate picked up 200 clams from a wholesaler on the waterfront for a BBQ. We ended up eating a little over half of them, leaving clams as this week’s special cooking ingredient!

This time, decided to go with something more Western, Italian in fact (Been cooking a ton of Asian food lately). I’ve got this big Italian cookbook, the Silver Spoon, which is supposed to be one of the best Italian cookbooks one can find. But I’ve only cooked 3-4 different things from it, lame right? So I figured now would be a good time to try another recipe.

So I jotted down this recipe and consulted with a reliable source, the Internet, to come up with a recipe I liked. Most recipes used a little too much butter for my liking so I cut that down and also added something I saw from Mario Batali’s recipe, pancetta! Now, I’m not one of those guys that always thinks adding things like bacon and other meats to an otherwise meat-less dish always makes it better, but in all honesty, pancetta sounded absolutely delicious and I thought it’d add a new dimension to the dish’s flavor.

I ended up using Colavita linguine but in all honesty, use whatever pasta you like best (I made this another time with Stop&Shop brand linguine =P) I wish I had time to run to Dave’s to pick up some fresh pasta but alas, I was already tired from running around all day and didn’t feel like trekking out to Somerville just for linguine. Maybe they should just open another store next door!

For the white wine, I used a chardonnay from Roche Winery, one of the many keepsakes from my visit to the West Coast.

Linguine with Clams

Time : 45 minutes
Serves 4

Ingredients:
- 1 pound linguine
- 1/2 medium red onion, minced
- 1/4 pound pancetta, diced
- 6 cloves garlic, peeled and thinly sliced
- 6 Tablespoons extra virgin olive oil
- 1 teaspoon crushed red pepper
- 2 pounds clams, scrubbed and rinsed
- 2 cups dry white wine
- 2 tbsp unsalted butter
- 1/3 cup finely chopped fresh Italian parsley

Method
1. Bring six quarts of water to boil and add 2 tablespoons salt.
2. In a large sauté pan, sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent, about 10 minutes. Add red pepper flakes, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside.
3. Boil the linguine in the prepared stock pot. While softened but still firm, drain and toss into pan with clams and stir gently to mix. Add chopped parsley and serve.

Notes:
Adapted from the Silver Spoon and Mario Batali’s Recipe
The pancetta can be removed if you like

Weeknights are tough for cooking. Getting home AT dinnertime and hungry just makes it worse. A lot of the time, I’m tempted by all of the take-out goodness in the Allston area and I give in, stopping by places like Rod Dee or the 88 food connection. As a result, I haven’t been cooking and as a side effect, I’ve been lazy with blogging. Which is bad. Terrible, in fact. Unforgiveable? Almost.

But I’ve promised to be better (rather than apologizing and posting nothing)! So I’ve set a goal for myself. I’m going to build a list of my favorite 100 recipes that take an hour or less to prepare. For a little perspective, I think I may have about a dozen (probably less) recipes that fit in that category and some of those might not make the final cut. That’s a lot of work in the coming months and (to me anyway) feels like a pretty daunting task!

The purpose for the whole “hour or less” thing is that I need something to cook on weeknights and that, in turn, will stop me from being lazy and getting take-out (though take-out once in a while would be ok, but let’s keep it at “once in a while” =P). And really, the time limit is more for prep/cook time, so after eating and cleanup, it could be more like an hour and a half to two hours. That, and it means I get to eat before 8pm.

So with my newfound project, I’ve been cooking away the past week and a half and hoping to maintain a head full of steam and cook at least 2-3 days during the week. I’m not quite sure I’ll be posting everything I cook (gotta save something for when I actually post the 100 favorites) but some of the more “interesting” experiments probably will make the cut =)

With that, the first thing to be cooked? Chicken Chow mein, courtesy of hzrt8w from eGullet. Simple? Check. Quick? Check. Easy? You bet. Fresh chow mein noodles from Russo’s (Or from your favorite Asian grocer, doesn’t matter, the same noodle company stocks most of the stores here in Boston), half a pound of chicken, a little bit of sauce? 45 minutes tops. And that included marinating the chicken and prepping the noodles.

Off to a good start!

Chicken Chow Mein

Time : 45 minutes
Serves : 4

Ingredients:
- ¾ lb Egg Noodle (Chow Mein)
- ½ lb Chicken Breast
- 1 small onion, chopped
- 2 stalks scallion, chopped (1 inch pieces)
- ½ cup bean sprouts, washed
- 3-4 tbsp oil

Marinade:
- Freshly ground white pepper (to taste)
- 2 tsp light soy sauce (Or Chicken Marinade)
- 2 tsp sesame oil
- 1 tsp Shaoshing wine
- 1 tsp corn starch

Sauce:
- 5 tsp light soy sauce
- 1 tsp Shaoshing wine

Method:
1. Mix marinade and add chicken, marinate for about 30 minutes
2. Boil noodles and set aside, slightly undercooked if possible
3. Heat wok with 2 tsp oil, brown chicken and set aside
NOTE : The next 5 steps are very quick!
4. Add 4 tbsp to wok, heat until oil is bubbling
5. Add onions and green onions, and in 5 seconds, splash in 1 tsp Shaoshing wine. Since the oil is very hot, this may induce a flame, so be careful!
6. Add the soy sauce
7. Stir once, add noodles and bean sprouts
8. Stir and toss for a minute, add the chicken, toss for another minute and then serve

Notes:
Adapted from hzrt8w of eGullet